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Roasted Sweet Potato Korma

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Instructions

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Trim and half the Green Beans, chop the Sweet Potato into chunks and peel and chop the Shallot. Pre heat the oven to 220°C / 200°C fan / gas mark 7. Boil a pan of water for the Basmati Rice.
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Chop the Sweet Potato into chunks and pop onto a baking tray with a drizzle of oil and a sprinkling of salt and pepper. Make sure it's all coated then stick in the oven until soft for about 25 - 30 minutes.
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Add the Basmati Rice to a pan with the water (around 150ml of water per person). Cook for around 10 minutes with a lid on and then turn the heat off and allow to finish cooking on its own.
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Add the Shallot and Green Beans to the frying pan. Cook for 5 minutes to soften. Then add the Vegetable Stock, Water, Korma Paste, Honey and Creme Fraiche to the pan. Stir together and bring the heat up to the boil. Turn the heat down and allow to simmer for 5 minutes.
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Remove the roasted Sweet Potato from the oven and add to the frying pan. Stir in well and allow to simmer while you finish the Basmati Rice.
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Take the lid off the Basmati Rice and use a wooden spoon to fluff the Basmati Rice up ready to serve. Share the Basmati Rice on to your plates and then serve the curry on the top. Season with a little salt and pepper if required. Eat and enjoy!
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