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Sri Lankan Potato Curry, Yellow Rice, Kale Mallung and Coconut Sambal

By M&S Food
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 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

11 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Pour over 2 tins coconut cream and stir to combine. Cover and simmer for 5 mins over a low heat.

  5. 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.

  6. Step 6

    Stir in the rice along with the turmeric, stirring until the rice is broken up and coated in the oil mixture.

  7. 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.

  8. 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.

  9. 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.

  10. Step 10

    Add the remaining 1 tbsp oil to the pan and cook the kale over a medium heat for 3 mins.

  11. Step 11

    Serve the curry, rice and kale sprinkled with the cashew mix and sprinkle with desiccated coconut.