Green bean and sweet potato curry recipe

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.

• See more Curry recipes

• 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.