Sweet Potato and Green Bean Curry

Nutrition per serving

Calories634 kcal
Protein12 g
Carbs84.6 g
Fats30.9 g
Saturated Fat19.9 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2 g
Sugars9.8 g
Fiber15 g
Sodium58 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.

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.

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.