Sweet Potato and Green Bean Curry in a coconut sauce

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Recently our offices moved to a new venue and we learnt that the building has been used in one of Harry Potter’s movies.   The inside of the building is not open to public  but you could be walking past the Ministry of Magic without even realising it!  If you want to see some of  Potter-related attractions in London, you won’t have to look very far. The Strawberry Tours organise several free walking tours round London and the Harry Potter tour is one of them.  All you need to do is reserve your place online. At the end of the tour you can choose how to reward the guide, if you wish to do so, depending on how much you enjoyed the walk.  Do take advantage of these free walking tours as its a great way to explore London.  There is also a free London food tour where you can enjoy food from all over the World (especially Indian food) at affordable prices.

Sweet potato is one of my favourite vegetables and in this recipe I add green beans and coconut milk  to make it interesting.  The sweetness of the potatoes with the coconut gravy makes this a perfect curry to have with Jeera rice.

Ingredients:

  • 2 tbsps of cooking oil
  • 1 onion
  • 1-2 small chillies (green or red is fine)
  • Small bunch of coriander
  • 5cm piece of ginger
  • 2-3 cloves of garlic
  • 1 tsp cumin seeds
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp of coriander powder
  • 1 tsp of cumin powder
  • 400 mls tin of coconut milk
  • ½ can of tomatoes
  • 2 small sweet potatoes or 1 big one
  • 100g of green beans
  • 1 tbsp of cornflour (optional only needed if the sauce isn’t thick)
  • 1 tbls lemon juice
  • 1 tbls brown sugar (optional)

Method:

  1.  Wash and chop the sweet potatoes. Peel them if you wish.  Wash and prepare the green beans by cutting the two ends and then cutting them into 3-4 pieces.  Chop the Onions finely and prepare the ginger by peeling and grating it, prepare the garlic by peeling it and blending  it using a garlic press.  For the chilies – just slice it into two so it’s easy to remove them at the end if you wish.

2. Heat the oil in a saucepan and add the cumin seeds. Once the cumin seeds go brown, add the chopped onions, chilies and allow to cook for 3-4 minutes.

3.  Add the coconut milk and keep stirring until it comes to a boil.

4.  Reduce heat and add the sweet potatoes, salt, turmeric, coriander and cumin powder, the ginger and garlic. Cook this for 5-6 minutes. Check if you need to add any extra water.

5.  Now add the tomatoes and green beans and allow to cook until both the beans and potatoes soften. If the sauce is very thin just mash a couple of pieces of the sweet potatoes and this will thicken the sauce. Once the sauce is of the right consistency, add the lemon juice and sugar and taste.

6. Garnish with coriander and curry leaves and serve it hot with rice or Naan bread.

 

Sweet Potato and Green Bean Curry in a coconut sauce

Sweet potato is one of my favourite vegetables and in this recipe I add green beans and coconut milk  to make it interesting.  The sweetness of the potatoes with the coconut gravy makes this a perfect curry to have with Jeera rice.

Prep Time20 mins
Cook Time50 mins
Course: curry, Main Course
Cuisine: Indian, Sri Lankan
Keyword: curry, Indian food
Servings: 4 people

Ingredients

  • 2 tbls cooking oil

  • 1 onion

  • 1-2 small chilies (green or red is fine)

  • Small bunch of coriander

  • 2 inches piece of ginger

  • 2-3 cloves of garlic

  • 1 tsp cumin seeds

  • Salt to taste

  • 1 tsp turmeric powder

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • 400 mls tin of coconut milk

  • ½ can tomatoes

  • 2 small sweet potatoes or 1 big one

  • 100 gms green beans

  • 1 tbls lemon juice

  • 1 tbls brown sugar (optional)

Instructions

  • Wash and chop the sweet potatoes. Peel them if you wish.  Wash and prepare the green beans by cutting the two ends and then cutting them into 3-4 pieces.  Chop the Onions finely and prepare the ginger by peeling and grating it, prepare the garlic by peeling it and blending  it using a garlic press.  For the chilies – just slice it into two so it’s easy to remove them at the end if you wish.

  • Heat the oil in a saucepan and add the cumin seeds. Once the cumin seeds go brown, add the chopped onions, chilies and allow to cook for 3-4 minutes.

  • Add the coconut milk and keep stirring until it comes to a boil.

  • Reduce heat and add the sweet potatoes, salt, turmeric, coriander and cumin powder, the ginger and garlic. Cook this for 5-6 minutes. Check if you need to add any extra water.

  • Now add the tomatoes and green beans and allow to cook until both the beans and potatoes soften. If the sauce is very thin just mash a couple of pieces of the sweet potatoes and this will thicken the sauce. Once the sauce is of the right consistency, add the lemon juice and sugar and taste.

  • Garnish with coriander and curry leaves and serve it hot with rice or Naan bread.

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