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.
Course: curry, Main Course
Cuisine: Indian, Sri Lankan
Keyword: curry, Indian food
Author: Mina Joshi
2 tbls cooking oil
1-2small chilies (green or red is fine)
Small bunch of coriander
2inchespiece of ginger
2-3cloves of garlic
1 tspcumin seeds
Salt to taste
400mlstin of coconut milk
2smallsweet potatoes or 1 big one
1tbls lemon juice
1tblsbrown sugar (optional)
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.