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Yasai Curry

20 Minute Yasai Curry. Lots of veggies, this curry tastes delish!

Serves: 4 Time: 20 minutes


 

Ingredients

  • 2 Aubergines, quartered

  • 2 Tablespoons Curry Powder

  • 4 Tablespoons Mango Chutney

  • 4 Tablespoons Rice Vinegar

  • Green Salad

  • 2 Tablespoons Soy Sauce

  • 2 Tablespoons Flour

  • 2 Spring Onions, sliced thinly

  • 2 Carrots, peeled into ribbons

  • 2 Packs of Microwavable Rice or 50g dry weight per person

  • 2 Shallots, diced

  • 500ml Boiling water

  • 4 Teaspoons Sugar

  • 400g Sweet Potato, cut into discs

  • 2 Tablespoons Roasted Peanuts, bashed (optional)

  • 2 Tablespoons Fresh Ginger, half grated, half sliced thinly

Method

  1. Heat the oven to 220°C. Then pop the potatoes in a bowl, season and drizzle a tablespoon of oil on top. Coat well then put them on a baking tray and into the oven for 15 mins.

  2. In a large bowl, combine vinegar, sugar and 2 tablespoons of hot water. Mix well then add the slices of ginger. Set aside for later.

  3. Next heat a large non-stick pan over high heat, add oil then cook the aubergine evenly on both sides. Once browned, pop them in the oven for a further 15 mins.

  4. Using the same pan, add the chopped shallots, the remaining ginger, carrots and curry powder, cook until nice and fragrant. Stir in the flour and cook for another minute.

  5. Next add 500ml of boiling water to the pan, add the soy and mango chutney. Cook until the sauce has thickened. Meanwhile cook the rice per pack instructions.

  6. Combine the spring onions, peanuts, carrots and salad in a large bowl. Add the pickled ginger and toss well. Divide everything between bowls, serve and enjoy!


 

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Hope you loved it!

Rosie ❤️

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