Sri Lankan Style Sweet Potato and Green Bean Curry with King Prawns
with Basmati Rice
This Sri Lankan Style Sweet Potato and Green Bean Curry with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Garlic Clove
1
Ginger
150
Green Beans
1
Sweet Potato
1
Coriander
150
Basmati Rice
1
Sri Lankan Style Curry Powder
200
Coconut Milk
30
Peanut Butter
(Contains Peanut May contain Nuts)
10
Vegetable Stock Paste
(Contains Celery)
½
Lime
25
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
150
King Prawns
(Contains Crustaceans)
Not included in your delivery
300
Water for the Rice
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Peel and grate the ginger. TIP: Use a teaspoon to easily scrape away the peel.
Trim the green beans and chop into 3 pieces. Peel the sweet potato and chop into 1cm cubes.
Roughly chop the coriander (stalks and all).
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a saucepan over medium heat.
Once hot, add the onion and cook, stirring occasionally, until softened, 4-5 mins.
Stir in the Sri Lankan style curry powder, garlic and ginger and cook for 1 min more.
Stir in the coconut milk, water for the sauce (see ingredients for amount), peanut butter, veg stock paste and sweet potato. Bring to a simmer, then cover with a lid (or foil).
Cook, stirring occasionally, until the sweet potato is just cooked, 10-15 mins.
Add the green beans, cover again, then continue to cook until the beans are tender, 4-5 mins.
Meanwhile, zest and halve your lime.
Heat a small frying pan over medium heat (no oil).
Once hot, add the cashews and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.
Once the beans are tender, remove your curry from the heat and add a squeeze of lime juice.
Stir through three quarters of the coriander. Season to taste with salt and pepper if needed. Add a splash of water if it's a bit thick.
Fluff up the rice with a fork and stir in the lime zest, then share between your bowls. Top with your sweet potato curry.
Scatter over the cashews and remaining coriander to finish.
Step 4 MOD: If you’ve chosen to add king prawns to your meal, add to the curry when you add the green beans and cook for the same amount of time. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
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