Sweet Potato Katsu curry

Perfect for a Friday night dinner! This is a family favourite as it is full of flavour and fresh for spring! I have based this recipe on the Bosh Boys with Bol. Please don’t be put off by the ingredients list as it is easy to make. I have made mushrooms optional as my daughter isn’t a big fan of mushrooms and it is easier to leave them out altogether than take them away from her plate!!

Ingredients
Curry
2-3 large sweet potatoes
2 cloves garlic
2 tablespoons miso paste
1 tablespoon harissa paste
1 tablespoon white vinegar
1 teaspoon brown sugar
Mushrooms (optional)

Sauce
1 white onion
2 cloves garlic
2 tablespoons soya sauce
2 tablespoons sambar seasoning ( you can make your own if you can’t find this)
1 teaspoon brown sugar
1/2 teaspoon turmeric
1/4 teaspoon paprika
Tin coconut cream
250 ml vegetable stock
Edamame beans
Rice
Nigella seeds

Pickled vegetables
1 carrot
1 red onion
Red pepper
Yellow pepper
Grated fresh ginger
1/2 teaspoon chilli chipotle flakes
Rice vinegar
2 tablespoons brown sugar
Method
Peel the sweet potato and cut into cubes. Warm some oil (olive oil or rapeseed) in a wok or pan. Add chopped garlic and fry for 30 seconds on a medium heat. Add miso, harissa paste, white wine vinegar and brown sugar. Stir and add the sweet potatoes and optional mushrooms to coat the vegetables in the paste.

Put in the oven for 30 minutes at 180 degrees.

Now make the Katsu curry sauce…..

Warm oil in a pan, add chopped onion and garlic and stir for 4 minutes. Add soya sauce, Sambar seasoning, brown sugar, turmeric, paprika and stir for 1 minute. Add the coconut cream and let it simmer. Finally add the stock and keep stirring.
Now make the pickled vegetables. Put the ribboned vegetables into a container (like an empty soup pot) and add the ginger, chipotle chilli flakes, sugar, rice vinegar. Shake to combine and leave in the fridge.

Once the vegetables are cooked, add them to the curry sauce.

Place on a plate with rice, edamame beans and pickled vegetables!

Enjoy!!