Sri Lankan Sweet Potato & Pea Curry served with Saffron and Turmeric Basmati Rice and topped with Coconut Sambal
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Ingredients

  • 2 medium sized sweet potatoes peeled and chopped into bite size chunks
  • 10 green beans chopped into chunks
  • ½ cup frozen peas
  • 1 small white onion, roughly chopped
  • 1 ” cube of fresh ginger, peeled and roughly chopped
  • 3 garlic cloves finely chopped
  • 1 ½ tsp curry powder
  • 1 tsp turmeric
  • ½ tsp fenugreek seeds
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tbsp black mustard seeds
  • 2 tsps curry powder
  • 1 tsp garam masala
  • 1 large tomato chopped
  • 1 ½ cups canned coconut milk
  • 2 tsp chili flakes
  • Juice of half a lime
  • handful fresh coriander
  • 1 cup wholegrain basmati rice
  • 3 cups water
  • Large pinch of saffron
  • 1 tsp turmeric
  • 2 tbsp shredded coconut
  • ½ tsp chili flakes
  • ½ small red onion finely sliced
  • Juice of half a lime

Instructions

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