Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Peel the ginger using the edge of a spoon and then grate. Trim the green beans and chop into 3 pieces. Peel the sweet potato and chop into 1cm cubes, then roughly chop the coriander (stalks and all).

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a saucepan over medium heat. Add the onion and cook until soft, 4-5 mins, stirring occasionally, then stir in the Sri Lankan curry powder, garlic and ginger and cook for 1 minute more.

Add the coconut milk, water (see ingredients for amount), peanut butter, stock paste and sweet potato, stirring well to combine. Bring to a simmer. Cover with a lid (or some tin foil) and cook until the sweet potato is just cooked, 10-15 mins. Stir every few minutes. Add the green beans and continue to cook, with the lid on, until the beans are tender, 4-5 mins.

Meanwhile, zest and halve your lime. Heat a small frying pan over medium heat (no oil) Once hot, add the cashews and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.

Once the beans are cooked through, remove the pan from the heat and add a squeeze of lime juice to the curry. Stir through three quarters of your coriander. Season to taste with salt and pepper if needed. TIP: Add a splash of water if it's a bit thick. Fluff up the rice with a fork and stir in the lime zest. Share the rice between your bowls and top with your sweet potato curry. Scatter over the cashews and the remaining coriander. Enjoy!