SRI LANKAN GREEN BEAN + POTATO CURRY

Makes 4

Ingredients

1 x Brown onion, diced

3 x Garlic cloves, minced

25g piece Ginger, minced

1/2 bunch fresh Coriander, stalks and leaves separated

2 + 1/2 tablespoons Spice Oddity Sri Lankan Veg Curry Powder

1/2 cup Cashews

2 cups Sweet potato, diced

1 x 400ml tin Coconut milk

300ml Vegetable stock

300g Green beans

150g Spinach

CURRY

1/ Add the onion, garlic, ginger, coriander stalks, Sri Lankan Veg Curry Powder and half the cashew nuts in a food processor. Add 2 tablespoons water and blitz into a chunky paste.

2/ In a large saucepan, heat a splash of oil over a medium heat. Add the paste and cook, stirring, for 5 minutes. 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, 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.