Vegan Sri Lankan inexperienced Bean - Potato and Cashew Nut Curry Recipes

Vegan Sri Lankan inexperienced Bean - Potato and Cashew Nut Curry Recipes

Vegan Sri Lankan inexperienced Bean - Potato and Cashew Nut Curry Recipes

Vegan Sri Lankan inexperienced Bean - Potato and Cashew Nut Curry Recipes

Vegan Sri Lankan inexperienced Bean - Potato and Cashew Nut Curry Recipes. The original Vegan Sri Lankan inexperienced Bean - Potato and Cashew Nut Curry Recipes doesn’t have potatoes in it however involves three hundred gr cashew nuts. I didn’t have three hundred gr of cashew nuts (who does?) therefore I padded it out with some baby new potatoes. The potatoes are nice as a result of it means you don’t need to create rice to travel with it. It’s a 1 pot dish, that is often a bonus, less laundry up.

Vegan Sri Lankan inexperienced Bean - Potato and Cashew Nut Curry Recipes

For the curry powder recipes

• 1 tbsp coriander seeds
• 1/2 tbsp cumin seeds
• 1/2 tbsp fennel seeds
• 1/2 tsp fenugreek seeds
• 1/2 tbsp black peppercorns
• 1/2 tbsp black mustard seeds
• 3 inexperienced cardamoms
• 1/2 cinnamon stick
•  one tsp dried chilli flakes
• 1/2 tsp rice

Toast all the spices in an exceedingly dry pan for some minutes till they unleash their aromas and begin to pop. Cool them slightly and then grind in an exceedingly spice grinder, low grinder or mortar & pestle. Tip into an airtight jar and store in an exceedingly cool dry place.

For the Curry Recipes

• 2 tbsp vegetable oil (or coconut oil)
• 2 tbsp ground cinnamon
• 6 cloves garlic, crushed
• 1 tbsp minced ginger
• 1 inexperienced chilli, finely chopped
• 1 stick lemongrass, bruised & finely chopped
• 2 tbsp Sri Lankan curry powder (see above)
• 1 tsp turmeric
• 1 tin four hundred ml coconut milk (I used low-fat)
• about four hundred ml veg stock
• a handful of curry leaves (if you'll be able to notice them)
• 2oo gr inexperienced beans, cut & cut into thirds
• 350 gr baby new potatoes, quartered
• 150 gr cashew nuts, and additional for garnish
• 1 tbsp palm sugar (or brown sugar)
• 1 lime, 1/2 juiced 1/2 cut into wedges 
• salt
• 1 tsp cornflour, to thicken if necessary

Heat the oil in an exceedingly giant pan or wok over a medium heat. Add within the cinnamon, garlic, ginger, chilli, lemongrass, turmeric and therefore the Sri Lankan curry powder. Fry till the aromas develop however don’t let it burn. Add the coconut milk then extra service the coconut milk tin with veg stock and add that too, mix well.

Stir within the potatoes, inexperienced beans, curry leaves and cashew nuts (save some for garnish).  Bring to the boil, season well with salt then add the sugar & lime juice. Lower the warmth and simmer for twenty five – half-hour till the potatoes are tender.

If it looks to a small degree too liquidy. Stir a teaspoon of cornflour into some tablespoons of water till dissolved, add this to the pan and stir. Cook for some additional minutes till thickened.

Serve in heat bowls topped with additional toasted cashew nuts and therefore the lime wedges.