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Sweet Potato Katsu Curry with BOL

Sweet Potato Katsu Curry with BOL
Sweet Potato Katsu Curry with BOL

This bangin’ sweet potato katsu curry 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!

www.bolfoods.com

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Ingredients
Method

Ingredients

For the pickled vegetables

  • 1 carrot (ribboned)
  • 1 red onion (Finely sliced)
  • ½ red pepper
  • ½ yellow pepper
  • 2 inches ginger (coarsely grated)
  • ½ tsp chipotle chilli flakes
  • Rice vinegar (to cover)
  • 2 tbsp brown sugar
  • 1 tsp salt

For the roast vegetables

  • 2 large sweet potatoes
  • 1 tbsp rapeseed oil
  • 2 cloves garlic
  • 2 tbsp white miso
  • 1 tbsp harissa paste
  • 1 tbsp white wine vinegar
  • 1 tsp brown sugar
  • 200g button mushrooms

For the katsu sauce

  • 1 white onion
  • 2 cloves garlic
  • 2 tbsp soy sauce
  • 2 tbsp sambar seasoning
  • 1 tsp brown sugar
  • ½ tsp turmeric
  • ¼ tsp paprika
  • 160ml coconut cream
  • 250ml vegetable stock

To serve

  • Edamame beans
  • Sticky Rice
  • Nigella seeds
  • Coriander leaves

Method

  1. 1.

    You will need...

    Preheat oven to 180*C | Baking sheet lined with parchment | Deep frying pan | Vegetable peeler | Fine grater

  2. 2.

    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

  3. 3.

    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

  4. 4.

    Wash, trim and cut the sweet potatoes into 1cm chunks | Peel and grate the garlic | Cut the button mushrooms into 1cm chunks

  5. 5.

    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

  6. 6.

    Whilst the vegetables are roasting, make the katsu sauce | Peel and finely dice the white onion | Peel and grate the garlic | Prepare the stock

  7. 7.

    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

  8. 8.

    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