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Sri Lankan-style sweet potato curry recipe

76 ratings

For a family dinner with a difference, try this Sri Lankan-inspired sweet potato curry recipe that's packed with warming spices. Make a quick curry paste with ginger, coriander, tikka powder and cashew nuts, and cook with sweet potatoes, creamy coconut milk, green beans and lemon. Make it vegan and gluten-free by simply swapping the stock cube for a veggie stock pot instead. See method

Serves 4
10 mins to prepare and 40 mins to cook
544 calories / serving
Vegetarian

Ingredients

½ onion, roughly chopped
3 garlic cloves, roughly chopped
25g piece ginger, peeled and chopped
15g fresh coriander, leaves and stalks separated, leaves chopped
2½ tbsp medium tikka curry powder
60g pack cashew nuts
1 tbsp olive oil
500g Redmere Farms sweet potatoes, peeled and cut into 3cm chunks
400ml tin Island Sun coconut milk
½ vegetable stock cube, made up to 300ml
200g Grower's Harvest long-grain rice
300g frozen green beans
150g Redmere Farms spinach
1 Suntrail Farms lemon, ½ juiced, ½ cut into wedges to serve

White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

Energy
2290kj
544kcal 27%
Fat
20g 28%
Saturates
8g 41%
Sugars
14g 15%
Salt
1g 16%

of the reference intake
Carbohydrate 84.2g Protein 12.1g Fibre 8.4g

Method

Put the onion, garlic, ginger, coriander stalks, tikka powder and half the cashew nuts in a food processor. Add 2 tbsp water and blitz into a chunky paste.
In a large nonstick saucepan, heat the oil over a medium heat. Add the paste and cook, stirring, for 5 mins. Add the sweet potatoes, stir, then pour in the coconut milk and stock. Bring to the boil and simmer for 25-35 mins until the sweet potatoes are tender.

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Meanwhile, cook the rice to pack instructions. Toast the remaining cashews in a dry frying pan.
Stir the green beans into the curry and simmer for 2 mins. Add the spinach in handfuls, allowing each to wilt before adding the next; simmer for 1 min. Add the lemon juice, to taste, and most of the coriander leaves. Scatter over the remaining coriander and cashews, then serve with the rice and lemon wedges.