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Sri Lankan sweet potato and coconut curry
This always features in our top ten most popular recipes with school children. A flavoursome, tasty curry and so simple to make. Portion sizes relate to a child of primary school age, please adjust to suit your needs.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
Ingredients
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30 goil
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390 gonions finely chopped
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30 gfresh ginger peeled and grated
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16 ggarlic peeled and crushed
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18 gmild curry powder
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4 gground 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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5 gsalt
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750 gsweet potato peeled & cut into 2cm²
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500 gtinned chickpeas drained and rinsed
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250 gcooked 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.
Key facts per serving:
Fibre: 6.9g
Protein: 6.7g
Saturated fat: 14g
Other nutrition facts: contains omega 3, calcium, iron & zinc
Allergens: none
CO2 emissions: 0.29kg, very low carbon (A rated)
