Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 4


1/2 onion, roughly sliced
3 garlic cloves, roughly sliced
25g sliced ginger, chopped and peeled
15g fresh coriander stalks and leaves split leaves sliced
Two 1/2 tablespoon moderate tikka curry powder
60g package cashew nuts
1 tablespoon olive oil
500g Redmere Farms sweet potatoes, peeled and cut into 3cm balls
400ml tin Isle Sun Coconut-milk
1/2 vegetable stock block, created as much as 300ml
200g Grower’s Harvest long-grain rice
300g frozen green beans
150g Redmere Farms lettuce
1 Suntrail Farms lemon, 1/2 juiced, 1/2 cut into wedges to function


Set the onion, ginger, garlic, coriander stalks, tikka powder along with half of
the cashew nuts in a food processor. Insert 2 tablespoons water and blitz to a
chunky paste.
At a large skillet, warm the oil over moderate heat. Insert the paste and cook,
stirring for 5 mins. Bring the sweet potatoes, stir, then pour into the coconut
milk and stock. Bring to the simmer and boil for 25-35 mins before the sweet
potatoes are tender.
Meanwhile, cook the rice pack directions. Toast the rest of the cashews at a
dry skillet.
Sti-R the beans into the curry and then simmer for two mins. Insert the lettuce
in handfuls, allowing each to simmer before adding the following; simmer for
1 minute. Bring the lemon juice, to taste, & the majority of the coriander
leaves. Scatter on the remaining coriander and cashews, then use the rice and
lemon wedges.


Calories: 1630 kcal
Protein: 52.39 g
Fat: 56.73 g
Carbohydrates: 247.6 g