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Aubergine & Sweet Potato Yasai Curry

Aubergine & Sweet Potato Yasai Curry

Rating
4rating out of 5

(326 reviews from our customers)

Prep Time

40 min

Cuisine

Japanese

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!

Prep Time

40 min

Cuisine

Japanese

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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)
Shallot
2 shallots
Aubergine
1 aubergines
fresh-ginger
2 knobs of fresh root ginger (30g)
Soy-sauce-sachet
2 soy sauce sachets (16ml) †
Spring-onion
2 spring onions
rice-vinegar
4 tbsp rice vinegar
nigella seeds 2
1 tsp nigella seeds
roasted peanuts
1 bag of roasted peanuts †
mixed-leaf-salad
50g baby leaf salad
mango chutney
25g mango chutney
mild-curry-powder
1 tbsp home blend curry powder
Carrot
100g carrots
sweet-potato
200g sweet potatoes
basmati-rice
100g fragrant basmati rice
You Will Need
Rolling pin, flour, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 aubergine
  • 15g fresh root ginger
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 1 spring onion
  • 2 tbsp rice vinegar
  • 1 tsp nigella seeds
  • 1 bag of roasted peanuts<span class="strong">†</span>
  • 50g baby leaf salad
  • 1 mango chutney pot (20g)
  • 1 tbsp curry powder
  • 1 carrot
  • 1 medium sweet potato
  • 100g basmati rice
Typical Values per 100g per serving
Energy 453 kJ
107 kcal
1896 kJ
448 kcal
Fat
of which saturates
2 g
0.4 g
8.5 g
1.5 g
Carbohydrate
of which sugars
20 g
4.9 g
83.9 g
20.7 g
Fibre 2 g 8.6 g
Protein 3.2 g 13.2 g
Salt 0.49 g 2.06 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 shallot
shallot
1 aubergine
aubergine
15g fresh root ginger
ginger
1 soy sauce sachet (8ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
2 tbsp rice vinegar
rice, salt, water
1 tsp nigella seeds
nigella seeds
1 bag of roasted peanuts
roasted peanut 96%, rapeseed oil
50g baby leaf salad
mixed salad
1 mango chutney pot (20g)
sugar, mango 48%, sugar cane vinegar, salt, chillies, ginger, garlic
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 carrot
carrot
1 medium sweet potato
sweet potato
100g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (gluten, soya, peanut)

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 Japanese Aubergine Katsu Curry

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)

2 Japanese Aubergine Katsu Curry

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

3 Japanese Aubergine Katsu Curry

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

4 Japanese Aubergine Katsu Curry

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

5 Japanese Aubergine Katsu Curry

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 

6 Japanese Aubergine Katsu Curry

Boil a kettle

Return the pan to a medium heat with a drizzle of vegetable oil

Once hot, add the chopped shallotchopped gingergrated 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

7 Japanese Aubergine Katsu Curry

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!)

8

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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!

 

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