Sweet Potato Katsu Curry
This bangin’ sweet potato plant-based katsu curry recipe is packed full of flavour and incredible spices that will tingle your tastebuds. Have you checked out their brand new dinner range yet? BOL have taken British favourites and given them a healthy, plant-based twist. Check out their website to explore their whole range! If you're looking for a delicious plant-based curry to cook for dinner- we reckon you should give this one a try!
Serves
Ingredients
For the picked vegetables
<item-todo-done>2 tbsp brown sugar<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 carrot - ribboned<item-todo-done><item-todo-done>1 red onion finely sliced<item-todo-done><item-todo-done>½ red bell pepper<item-todo-done><item-todo-done>½ yellow bell pepper<item-todo-done><item-todo-done>2 inches of ginger - coarsely grated<item-todo-done><item-todo-done>½ chipotle chilli flakes<item-todo-done><item-todo-done> rice vinegar - to cover<item-todo-done>
For the roast vegetables
<item-todo-done>1 tbsp rapeseed oil<item-todo-done><item-todo-done>2 tbsp white miso<item-todo-done><item-todo-done>1 tbsp harissa paste<item-todo-done><item-todo-done>1 tbsp white wine vinegar<item-todo-done><item-todo-done>1 tsp brown sugar<item-todo-done><item-todo-done>2 large sweet potatoes<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>200g button mushrooms<item-todo-done>
For the katsu sauce
<item-todo-done>1 tsp brown sugar<item-todo-done><item-todo-done>¼ tsp paprika<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp Sambar seasoning<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>½ tsp turmeric<item-todo-done><item-todo-done>160ml coconut cream<item-todo-done><item-todo-done>250ml vegetable stock<item-todo-done><item-todo-done> tbsp rapeseed oil<item-todo-done><item-todo-done> tsp salt<item-todo-done>
To serve
<item-todo-done> edamame beans<item-todo-done><item-todo-done> sticky rice<item-todo-done><item-todo-done> nigella seeds<item-todo-done><item-todo-done> coriander leaves<item-todo-done>
Before you start
Preheat oven to 180°C | Baking sheet lined with parchment | Deep frying pan | Vegetable peeler | Fine grater
First make the pickle
- Trim, peel and ribbon the carrot
- Peel the red onion and cut into fine slices
- Trim, deseed and cut the peppers into fine slices
- Peel and coarsely grate the ginger
- Put the carrot, red onion, peppers, ginger, chipotle chilli flakes, brown sugar and salt into a sealable container and stir to combine
- Pour the rice vinegar over the vegetables, seal the container, shake to combine and set to one side
Then prepare the vegetables
- Wash, trim and cut the sweet potatoes into 1cm chunks
- Peel and grate the garlic
- Cut the button mushrooms into 1cm chunks
- Warm the rapeseed oil in the frying pan over a medium heat
- Add the garlic and fry for 30 seconds
- Turn the heat down and add the white miso, harissa paste, white wine vinegar, brown sugar and stir for 1 minute to form a paste
- Add the sweet potato and mushrooms to the pan and stir for 2-3 minutes so they're well covered in the paste
- Take the pan off the heat and transfer the sweet potatoes to the baking tray
- Put the tray in the oven for 15 minutes
- Take the tray out of the oven, put the mushrooms on the tray and return the tray to the oven for a further 15 minutes
Roast the vegetables
- Take the pan off the heat and transfer the sweet potatoes to the baking tray
- Put the tray in the oven for 15 minutes
- Take the tray out of the oven, put the mushrooms on the tray and return the tray to the oven for a further 15 minutes
Whilst the vegetables are roasting, make the katsu sauce
- Peel and finely dice the white onion
- Peel and grate the garlic
- Prepare the stock
- Warm the rapeseed oil in a saucepan over a medium heat
- Add the onions to the pan with a pinch of salt and stir for 4-5 minutes until soft
- Add the garlic to the pan and stir for 1 minute
- Turn the heat down and add the soy sauce, sambar seasoning, brown sugar, turmeric, paprika and stir for 1 minute to combine
- Add the coconut cream to the pan, stir to combine, increase the temperature and bring the sauce to a light simmer
- Add the stock, stir to combine, bring the sauce to a gentle simmer and stir until the sauce is the consistency of a thick cream
Serve and enjoy!
- Take the vegetables out of the oven, add them to the sauce and fold to combine
- Plate up the curry with sticky rice (sprinkled with nigella seeds), edamame beans, a generous helping of the pickled vegetables and a light sprinkle of coriander leaves for garnish and serve