Aubergine & Sweet Potato Yasai Curry
Yasai translates to 'vegetable' in Japanese. Here our said vegetables are aubergine and sweet potato, which sit in a curry sauce enhanced by mango chutney and nigella seeds. Served with plain basmati rice and a fresh pickled ginger, baby leaf and peanut salad to cut through all that richness and give it a crunch!
Ingredients for 2 people
You'll also need
Flour, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the sweet potatoes (skins on) into thick rounds
Add the rounds to a baking tray with a generous drizzle of vegetable oil and a pinch of salt
Give everything a good old mix up and put the tray in the oven for 15 min (approx. step 4)
Meanwhile, boil a kettle
Peel the ginger and slice half of it into matchsticks (save the rest for later!)
Add the rice vinegar to a large mixing bowl with 2 tsp [4 tsp] sugar and 1 tbsp [2 tbsp] boiled water
Stir until the sugar has dissolved, then add the ginger matchsticks and set aside to pickle
Meanwhile, trim the green stalk[s] from the aubergine[s] and cut into quarters lengthways
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the aubergine and cook for 2 min on each flesh side until browned
Transfer the aubergine to the tray with the sweet potato and return it to the oven for 15-20 min
Reserve the pan
Meanwhile, add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, keep covered until serving
Meanwhile, peel and finely slice the shallots
Peel the carrot[s] then continue to peel lengths of carrot until you end up with a pile of carrot 'ribbons'
Once you cannot peel any more, grate the remaining carrot
Finely chop (or grate) the remaining ginger
Boil a kettle
Return the pan to a medium heat with a drizzle of vegetable oil
Once hot, add the chopped shallot, chopped ginger, grated carrot and curry powder with a pinch of salt and cook for 3 min
Stir 1 tbsp [2 tbsp] flour into the pan cook for 1 min
Add 300ml [500ml] boiled water to the pan, then add the soy sauce, mango chutney and nigella seeds
Whisk to combine and cook for 5-7 min or until the sauce has thickened – this is your curry sauce
Meanwhile, trim then slice the spring onions finely
Bash the roasted peanuts with a rolling pin until finely crushed (keep them in the bag so you don't lose any!)
Add the sliced spring onion, crushed peanuts, carrot ribbons and baby leaf salad to the large bowl of pickled ginger and mix to combine – this is your Japanese salad
Serve the aubergine and sweet potato with the cooked rice and Japanese salad to the side
Spoon the curry sauce all over the vegetables and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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