Sri Lankan-style sweet potato curry recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 2290kJ 544.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 0.9g
- Sugars
- 14g
of the Reference intake
Carbohydrate 84.2gProtein 12.1gFibre 8.4g
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- 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.
- 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.
- See more Curry recipes
