Seychellois Cari Coco Vegetable Curry

Ingredients

• 1 1/4 lb sweet potato, cut into 1-inch cubes
• 10 oz green beans, cut into 2-inch lengths
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp curry powder
• 1/2 tsp ground turmeric
• 2 ripe tomatoes, diced
• 1 cup vegetable stock or water
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Heat the oil in a wide pan over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes, until soft and golden.
3. Add the garlic, ginger, curry powder, and turmeric and stir for 1 minute, until the spices smell toasted and the raw edge is gone.
4. Add the tomatoes and cook for 6 minutes until they collapse, then add the sweet potato and turn it in the spiced base for 2 minutes.
5. Pour in the stock, cover, and simmer for 12 minutes, until the sweet potato is almost tender.
6. Add the coconut milk and green beans and simmer uncovered over low heat for 8 to 10 minutes, until the beans are tender and the sauce has thickened.
7. Keep the pan below a rolling boil once the coconut milk is in, or the sauce splits into oil and grainy curds.
8. Stir in the lime juice off the heat, season with salt, and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.