Sweet Potato and Green Bean Curry
Nutrition per serving
| Calories | 663 kcal |
| Protein | 13.7 g |
| Carbs | 111 g |
| Fats | 20.7 g |
| Saturated Fat | 10.3 g |
| Monounsaturated Fat | 7 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 9.8 g |
| Fiber | 16.4 g |
| Sodium | 63 mg |
Ingredients
| Sweet Potato | |
| Onion | |
| Garlic | |
| Ginger | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Green Beans (snap beans) | |
| Desiccated Coconut | |
| Red Pepper Flakes (Chili Flakes) | |
| Fresh Coriander | |
| Lime | |
| Olive Oil | |
| Brown Rice (medium-grain) | |
| Sri Lankan Curry Powder |
Preparations
1. Peel/coarsely chop the onion.
1. Peel/coarsely chop the onion.
2. Peel/finely dice the garlic and ginger.
3. Top and tail the green beans and chop into bite-sized pieces.
4. Wash the sweet potato sweet potato skin and chop into 1cm squares.
5. Coarsely chop the coriander.
Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 15-20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 15-20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.
2. In a pan, heat ½ a tbsp of oil over medium heat. Add the onion and cook for a few minutes before adding the garlic, ginger, curry powder and continue to cook for 30 seconds. Add the sweet potatoes with a pinch of chili flakes, salt and pepper and stir to combine.
3. Stir in the coconut milk, cover with the lid and gently simmer for 8-10 minutes until the potatoes are almost cooked, then add the green beans and continue to cook for 3 minutes.
4. Meanwhile, place the desiccated coconut in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for a few minutes until it starts to brown. Transfer to a bowl and set the pan aside.
5. When the curry has thickened, squeeze in the juice from a ¼ of a lime with ¾ of the chopped coriander. Season with salt and pepper to taste.
6. Serve the curry in a bowl on top of the rice with the remaining coriander and toasted coconut sprinkled over the top.