Sri Lankan Sweet Potato and Coconut 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
Ingredients
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4 tbspoil
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3onions finely chopped
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30 gramsfresh ginger peeled and grated
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5 large clovesgarlic peeled and crushed
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3 tbspmild curry powder
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2 tspground cinnamon
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100 mlwater
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600 mlcoconut milk
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600 mlvegetable stock
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1 tspsalt
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750 gramssweet potato peeled & cut into 2cm²
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500 gramschickpeas drained and rinsed
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250 gramscooked green beans
Instructions
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Heat the oil and cook the onions for a few minutes until soft.
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Add the ginger, garlic, spices and water and cook for a further 2 minutes, stirring.
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Add the coconut milk and veg stock and bring to a simmer.
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Add the salt, sweet potato and chickpeas.
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Cook for 10 minutes – or until the sweet potato is just cooked through.
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Add the cooked green beans and heat through.
Notes
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
