Sri Lankan Potato Curry, Yellow Rice, Kale Mallung and Coconut Sambal
By M&S Food
Published on 28 August 2024
Recreate chef April Jackson’s fragrant vegan curry from M&S’s Cooking with the Stars. A creamy, coconut-ty potato curry with turmeric and cardamom- scented basmati rice topped off with crunchy cashew and kale. This is a meat-free feast that everyone will be fighting for.
Time and servings
1 hr 15 minsTotal time
4Servings
30 minsPrep time
45 minsCooking time
Ingredients
- 500g maris Piper potatoes , peeled and cut into 3 cm cubes
- 2 tbsp vegetable oil
- 2 large onions, thinly sliced
- 3 tbsps M&S medium roasted curry powder
- 3 (160ml) tins M&S coconut cream
- 3 tbsp coconut oil
- 2 cinnamon sticks
- 9 cardamom pods
- 6 whole cloves
- 2 bay leaves
- 2 (250g) packs microwave basmati rice
- 0.5 tsp ground turmeric
- 100g cashew nuts, roughly chopped
- 1 small red onion, thinly sliced
- 50g dried sultanas
- 2 (125g) bags M&S ready to cook kale
- 50g desiccated coconut, toasted
Method
Step 1
Put the potatoes in a pan and cover with cold water. Add a pinch of salt and bring to the boil. Cook for 8-10 mins, until tender. Drain well then set the colander over the pan and allow to steam dry.Step 2
Meanwhile, set a large frying pan over medium heat and add the vegetable oil. Cook the thinly onion for 5-6 mins, until golden.Step 3
Stir in the curry powder, reduce the heat and continue cooking for 2 mins until fragrant. Add the cooked potatoes, stirring gently to coat and breaking down any larger pieces of potato.Step 4
Pour over 2 tins coconut cream and stir to combine. Cover and simmer for 5 mins over a low heat.Step 5
Meanwhile, in a lidded saucepan set over a medium heat, melt 1 tbsp coconut oil. Add the cinnamon, cardamom, cloves and bay leaves. Cook for 1 min, until aromatic.Step 6
Stir in the rice along with the turmeric, stirring until the rice is broken up and coated in the oil mixture.Step 7
Add the remaining tin of coconut cream and fill the can with water before swirling into the pan. Cover and cook for 4-5 mins until the coconut milk is combined and rice is fluffy. Season to taste.Step 8
Heat 1 tbsp coconut oil in a large frying pan over a medium high heat. Fry the cashews for 2-3 mins, until golden and toasted. Using a slotted spoon, transfer to a bowl and season.Step 9
Reduce the heat to medium and add the red onion, cooking for 3-4 mins until soft and golden. Season then stir in the sultanas and once these are plump and starting to caramelise, remove the mix using a slotted spoon. Add to the cashews and stir.Step 10
Add the remaining 1 tbsp oil to the pan and cook the kale over a medium heat for 3 mins.Step 11
Serve the curry, rice and kale sprinkled with the cashew mix and sprinkle with desiccated coconut.