Sri Lankan Sweet Potato and Green Bean Curry

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. 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!

Heat a frying pan with 1 tbsp of oil over medium heat. Add the onion and cook for 4 mins until soft, add the garlic and ginger and cook for another minute. Add the curry powder, the sweet potato, as much of the chilli flakes as you dare, along with ¼ tsp of salt and mix well.

Add the coconut milk. Refill the tin halfway with water, swill it around and add this too. Cover with a lid and cook gently for 10-15 mins, until the potatoes are just cooked. Add the green beans and continue to cook for a further 5 mins.

Toast the cashew nuts in a dry frying pan for a few mins. Watch them carefully as they can burn quickly. In a separate frying pan do the same with the desiccated coconut. Tip: Be really careful as the coconut can burn really quickly.

Once the sauce has bubbled down to a nice thick consistency, squeeze the juice from half the lime into the curry. Stir through three quarters of the coriander and all the cashew nuts. Add more salt and pepper to taste.