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Aubergine Yasai Curry With Sticky Rice & Edamame

Aubergine Yasai Curry With Sticky Rice & Edamame

Rating
4rating out of 5

(591 reviews from our customers)

Prep Time

40 min

Cuisine

Japanese

For a plant-based riff on a classic Japanese curry, you’ll make a homemade sauce, roast sweet potato & aubergine and serve with sticky rice & edamame.

Prep Time

40 min

Cuisine

Japanese

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
1 British apple
1 apple
Onion
1 brown onion
Aubergine
1 aubergine
garlic-clove
2 garlic clove
fresh-ginger
15g fresh root ginger
Spring-onion
1 spring onion
mild-curry-powder
1 tbsp curry powder
sweet-potato
200g sweet potato
Soy-sauce-sachet
1 tamari soy sauce sachet (15ml) †
Cornflour
6g cornflour
150g sushi rice
150g sushi rice
80g edamame beans
80g edamame beans †
You Will Need
Microwave, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 apple
  • 1 brown onion
  • 1 aubergine
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 1 tbsp curry powder
  • 1 medium sweet potato
  • 1 tamari soy sauce sachet (15ml)<span class="strong">†</span>
  • 3g cornflour
  • 150g sushi rice
  • 80g blanched edamame beans<span class="strong">†</span>
Typical Values per 100g per serving
Energy 453 kJ
107 kcal
2155 kJ
508 kcal
Fat
of which saturates
0.9 g
0.1 g
4.1 g
0.7 g
Carbohydrate
of which sugars
22.3 g
4.4 g
106.1 g
20.9 g
Fibre 2 g 9.7 g
Protein 3.1 g 14.8 g
Salt 0.38 g 1.81 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 apple
apple
1 brown onion
brown onion
1 aubergine
aubergine
1 garlic clove
garlic
15g fresh root ginger
ginger
1 spring onion
spring onion
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
1 medium sweet potato
sweet potato
1 tamari soy sauce sachet (15ml)
water, soy beans, salt, alcohol (ethanol)
3g cornflour
maize starch (100%)
150g sushi rice
round grain white rice (100%)
80g blanched edamame beans
Soya beans
Allergens
  • Allergens highlighted by † (soya)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2250 - Aubergine Yasai Curry With Sticky Rice & Edamame

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and chop the sweet potatoes into large, bite-sized pieces

Top and tail the aubergine[s], then slice into half moons

Add both to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and put into the oven for 18-20 min or until tender

 

2 2250 - Aubergine Yasai Curry With Sticky Rice & Edamame

Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!

3 2250 - Aubergine Yasai Curry With Sticky Rice & Edamame

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice

Tip: Don't peek! Keep the lid on the whole time to get perfectly fluffy rice!

4 2250 - Aubergine Yasai Curry With Sticky Rice & Edamame

While the rice is cooking, boil half a kettle

Peel and finely slice the brown onion[s]

Peel and grate the apple[s]

Peel and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

5 2250 - Aubergine Yasai Curry With Sticky Rice & Edamame

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once the pan is hot, add the sliced onion and grated apple with a pinch of salt and cook for 6-8 min or until softened

Meanwhile, add the cornflour and 1 tbsp [2 tbsp] cold water to a small bowl and stir it all together

 

6 2250 - Aubergine Yasai Curry With Sticky Rice & Edamame

Once softened, add the chopped garlicginger and curry powder and cook for a further 1-2 min or until fragrant

Add the tamari and 250ml [450ml] boiled water with the cornflour mixture to the pan

Cook for a further 3-4 min, whisking continuously, until the sauce has thickened

7 2250 - Aubergine Yasai Curry With Sticky Rice & Edamame

Once thickened, add the cooked sweet potatoes and aubergines to the pan and gently stir it all together – this is your aubergine yasai curry

Meanwhile, add the edamame beans to a bowl with a pinch of salt and microwave for 1 min or until hot and cooked with a bite

Trim, then slice the spring onion[s] finely

8

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Serve the aubergine yasai curry with the sushi rice and edamame beans to the side

Garnish with the sliced spring onions

Enjoy!

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