This fantastically smooth vegan Sri Lankan curry has a beautifully rich and deep flavour thanks to garlic, ginger, chilli, curry spices and cloves, all mellowed out with creamy coconut milk and earthy sweet potatoes.
Add the mustard seeds, fennel seeds and curry leaves. Fry for 2 minutes until fragrant. The mustard seeds may pop like popcorn, so it’s safest to pop a lid of a shake the pan as they fry.
Add the onion, chilli, garlic and ginger. Fry for another 3-5 minutes until the aromas are released – take care not to burn.
Add the coriander, cumin, cayenne, cardamom, and cloves. Fry for a further 2 minutes, stirring to prevent burning.
Add the tomato puree and coconut milk. Stir.
Add the sweet potato. Stir.
Bring to the boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
Add the green beans. Cook for a further 5 minutes.
Stir in the coriander, season to taste and serve.
Don't be tempted to just chuck all the spices in together with the liquid ingredients. By frying, you are ‘tempering’ spices i.e. heating them in oil to bring out their flavour. Take your time to appreciate as the wonderful aromas they give off and how it elevates the taste of the ingredients.