Recipes
Sri Lankan Sweet Potato & Coconut Curry
Ingredients
10 Portions
• Onion: 390g
• Fresh Ginger: 30g
• Garlic: 16g
• Curry Powder: 18g
• Ground Cinnamon: 4g
• Coconut Milk: 600ml
• Vegetable Stock: 600ml
• Sweet Potato: 750g
• Chickpeas: 500g
• Green Beans (cooked): 250g
50 Portions
• Onion: 1.95kg
• Fresh Ginger: 150g
• Garlic: 80g
• Curry Powder: 90g
• Ground Cinnamon: 20g
• Coconut Milk: 3L
• Vegetable Stock: 3L
• Sweet Potato: 3.75kg
• Chickpeas: 2.5kg
• Green Beans (cooked): 1.25kg
100 Portions
• Onion: 3.9kg
• Fresh Ginger: 300g
• Garlic: 160g
• Curry Powder: 180g
• Ground Cinnamon: 100g
• Coconut Milk: 6L
• Vegetable Stock: 6L
• Sweet Potato: 7.5kg
• Chickpeas: 5kg
• Green Beans (cooked): 2.5kg
Method
1. Heat oil and cook onions until soft
2. Add ginger, garlic, and spices with a splash of water, cook for 2 minutes
3. Add coconut milk and veg stock, bring to a simmer
4. Add sweet potato and chickpeas
5. Cook for 10 minutes or until sweet potato is tender
6. Stir in cooked green beans and heat through
Key Points
Allergens
Celery, Mustard, Sulphites, Milk, Eggs
