Sri Lankan Sweet Potato and Coconut Curry

sri lankan curry

This fresh and healthy recipe is not only incredibly tasty, but also has a very low carbon footprint! It produces just 0.28kg of CO2 emission.

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes


Servings: 10 children
  • 4 tbsp
  • 3
    onions finely chopped
  • 30 grams
    fresh ginger peeled and grated
  • 5 large cloves
    garlic peeled and crushed
  • 3 tbsp
    mild curry powder
  • 2 tsp
    ground cinnamon
  • 100 ml
  • 600 ml
    coconut milk
  • 600 ml
    vegetable stock
  • 1 tsp
  • 750 grams
    sweet potato peeled & cut into 2cm²
  • 500 grams
    chickpeas drained and rinsed
  • 250 grams
    cooked green beans


  1. Heat the oil and cook the onions for a few minutes until soft.

  2. Add the ginger, garlic, spices and water and cook for a further 2 minutes, stirring.

  3. Add the coconut milk and veg stock and bring to a simmer.

  4. Add the salt, sweet potato and chickpeas.

  5. Cook for 10 minutes – or until the sweet potato is just cooked through.

  6. Add the cooked green beans and heat through.


Top tip: Cook the green beans in plenty of boiling water until they are slightly undercooked (they will cook further when reheated). Immediately drain and plunge into iced water with the cold tap running until the beans are completely cold. This helps them stay bright green and avoids overcooking with residual heat.

Other nutrition facts: low sugar, low sodium, contains omega 3, calcium, iron, zinc & iodine

Allergens: none

Courses: Main Course
Cuisines: World
Keywords: Sri Lankan Curry

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