Sri Lankan-style sweet potato curry

• 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

Method

1. 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.
2. 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.
3. Meanwhile, cook the rice to pack instructions. Toast the remaining cashews in a dry frying pan.
4. 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.

Nutrition 

Approx. 544 calories / serving

Carbohydrate 84.2g

Protein 12.1g

Fibre 8.4g

**This is not our own recipe, we take no credit for this.

Source: tesco real food