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Sri Lankan Sweet Potato and Green Bean Curry

Sri Lankan Sweet Potato and Green Bean Curry

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Today we are having a culinary geography lesson and the subject is: Sri Lanka. An island of just over 20 million people, Sri Lanka sits off the southern coast of India and is known as ‘The Pearl of the Indian Ocean’. Until 1972 it was actually called Ceylon (hence the tea!) and it’s particularly well known for its tasty spices. We had a word with our friends down at Seasoned Pioneers when we decided to create this recipe and they sent us this incredible fruity spice blend to transport you to sunnier climes. Enjoy!

Tags:SpicyVeganVeggie
Allergens:NutsCelerySulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

150 grams

Brown Basmati Rice

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 unit(s)

Ginger

1 pack(s)

Green Beans

½ unit(s)

Small Sweet Potato

½ bunch(es)

Coriander

1.5 tsp

Sri Lankan Curry Powder

400 milliliter(s)

Coconut Milk

25 grams

Cashew Nuts

(ContainsNuts)

1 tbsp

Desiccated Coconut

½ unit(s)

Lime

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Energy (kcal)730 kcal
Fat37.0 g
of which saturates25.0 g
Carbohydrate74 g
of which sugars25.0 g
Protein14 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Knife
Frying Pan
Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Bring a large pot of water to a rapid boil with a pinch of salt and half the vegetable stock pot. Rinse the rice under running water for 30 seconds (important step!). Add the rice to the boiling water and boil for 25 mins until soft enough to eat. When your rice is cooked, drain it, put it back in the pot off the heat and cover with a tea towel.

2

Meanwhile, peel and roughly chop the onion and peel and finely chop the garlic. Peel the ginger using the edge of a spoon and finely chop. Cut the very top and bottom off the green beans (i.e. ‘top and tail’ them) then chop them into three pieces. Wash the sweet potato and chop into 1cm cubes, then roughly chop the coriander. Tip: No need to peel the sweet potato as the skin is very nutritious!

3

Heat a frying pan with a splash of olive oil over medium heat. Add your onion and cook for 4 mins until soft, then add your garlic and ginger and cook for another minute. Add the Sri Lankan curry powder, sweet potato, along with a pinch of salt and mix well.

4

Add the coconut milk and the other half of your stock pot, stirring well to dissolve your stock pot, and bring to a simmer. Cover with a lid and cook for 10-15 mins, until your sweet potato is just cooked. Add your green beans and continue to cook for a further 5 mins without the lid.

5

Toast the cashew nuts in a dry frying pan for a few mins. Watch them carefully as they can burn quickly. Once your cashews start to brown, add the desiccated coconut. Tip: Be careful as the coconut can burn really quickly too.

6

Once your sauce has bubbled down to a nice thick consistency, squeeze a little your lime juice into your curry. Stir through three-quarters of your coriander. Add more salt and black pepper to taste.

7

Serve your rice topped with your curry, your toasted coconut and cashew and your remaining chopped coriander.