Sri Lankan-style sweet potato curry

Sri Lankan-style sweet potato curry

We absolutely love this one, takes some patience to separate the coriander leaves from the stalks but uts definitely worth it!

Serves 4 

10 mins to prepare and 40 mins to cook.


  • 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



  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.


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

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