Sri Lankan-Style Crab & Sweet Potato Curry & Cardamom Rice

Boil a kettle

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Chop your sweet potato[es] (skin on) into small, bite-sized pieces

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped onion with a pinch of salt and cook for 5-6 min or until beginning to soften and brown

Whilst the onion is softening, crush your cardamom pods open by squashing them with the side of a knife

Slice your green chilli[es] finely

Chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix, tomato paste and chopped creamed coconut in 250ml [325ml] [425ml] boiled water – this is your coconut stock

Once the onion has softened, add the chopped garlic and chopped ginger to the pan with your curry powder, ground turmeric and ground cinnamon

Cook for a further 1 min or until fragrant

Once fragrant, add the chopped sweet potato with the coconut stock and a pinch of sugar and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 15-18 min or until the sweet potato is fork-tender

Meanwhile, add your basmati rice, cardamom pods, 300ml [390ml] [600ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your cardamom rice

Once the sweet potato is tender, break up your crab meat gently with a fork, then stir it through the sauce – this is your Sri Lankan-style crab & sweet potato curry