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Green bean and sweet potato curry recipe

Green bean and sweet potato curry recipe

7 ratings

Creamy, sweet and lightly spiced, this veggie-packed curry is a winning dinner for all the family that's so easy and affordable, yet so delicious. See method

Ingredients

  • 300g long-grain rice
  • 1 lemon, zested and cut into wedges
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 3 large garlic cloves, crushed
  • 10g fresh ginger, peeled and finely grated
  • 2 tbsp medium curry powder
  • 500g sweet potatoes, peeled and chopped into 2-3cm chunks
  • 400g tin light coconut milk
  • 1 vegetable stock pot, made up to 300ml
  • 110g green beans, trimmed and halved
  • 15g fresh coriander, roughly chopped
  • 40g toasted flaked almonds
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    2750kj
    653kcal     33%

  • Fat

    17g 25%

  • Saturates

    6g 32%

  • Sugars

    13g 15%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 105.6g Protein 13.9g Fibre 9.9g

Method

  1. Thoroughly rinse the rice under cold running water, then add to a large, lidded saucepan with the lemon zest and 700ml water; cover and set aside.
  2. Meanwhile, heat the oil in a large, lidded frying pan over a medium-high heat, then fry the onion for 5-6 mins until softened, reducing the heat if it starts to catch. Stir in the garlic, ginger and curry powder and fry for another 2 mins.
  3. Add the sweet potatoes, coconut milk and stock, season, then cover and bring to a simmer. Reduce the heat to low-medium and cook for 10 mins or until the sweet potato chunks start to soften.
  4. Meanwhile, bring the covered rice pan to the boil; once bubbling, reduce the heat to low. Simmer for 12-15 mins until the water is absorbed, then set aside for 5-10 mins, still covered, until needed.
  5. Add the green beans to the sweet potato pan, return to a simmer, then cook, uncovered, for 12-15 mins or until the beans and sweet potato are tender and the sauce has thickened. Stir through most of the coriander.
  6. Divide the lemony rice between bowls, then top with the curry. Scatter with the flaked almonds and remaining coriander, and serve with lemon wedges for squeezing over.

Freezing and defrosting guidelines

Freeze curry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

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