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Sri Lankan Sweet Potato and Green Bean Curry

Sri Lankan Sweet Potato and Green Bean Curry

(5 MEAL)

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Tap, tap, tap! Class! 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”. We had a word with our friends down at Seasoned Pioneers when we decided to create his recipe and they sent us this incredible fruity blend to transport you to sunnier climes. Enjoy!

Tags:Not Suitable for CoeliacsSpicyVeggie

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)


1 unit(s)

Garlic Clove

⅗ cup(s)

Coconut Milk

175 grams

Brown Basmati Rice

1 unit(s)

Green Beans

1 tbsp

Cashew Nuts


1 tbsp

Sri Lankan Curry Powder

1 tbsp

Desiccated Coconut

¼ tsp

Chilli Flakes

½ bunch(es)


½ unit(s)


1 unit(s)


Not included in your delivery




Vegetable Oil



Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2983.192 kJ
Energy (kcal)713 kcal
Fat31.0 g
of which saturates22.0 g
Carbohydrate92 g
of which sugars0.0 g
Protein15 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a large pot of water to a rapid boil with ½ tsp of salt. Wash the rice under running water for 30 seconds (important step!). Boil the rice for 25 mins until soft enough to eat. Drain the rice and put it back in the pan off the heat and cover with a tea towel.


Meanwhile, peel and roughly chop the onion and finely dice the garlic. Peel the ginger using the edge of a spoon and finely dice. Cut the very top and bottom off the green beans (i.e. ‘top and tail’ them) then chop into bite sized pieces. Wash the sweet potato and chop into 1cm cubes then roughly chop the coriander.


Heat a pan with 1 tbsp of oil over a 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 potatoes, as much of the flaked chilli 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 pan for a few mins. Watch them carefully as they can burn quickly. In a separate 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 the cashew nuts and ¾ of the coriander. Add more salt and pepper to taste.


Serve the rice topped with the curry and the toasted coconut and the remaining chopped coriander.