Japanese Style Sweet Potato and Miso Curry

    15m prep time
    55m total time
    Easy level
    16 ingredients

A sweet and savoury bowl of "mmmmmm". Sweet potatoes and miso is a bit of a heavenly match. Salty, umami miso, paired with jammy, sweet potatoes and thickened with coconut cream really is like a big hug in a bowl. You can add chicken, prawns, tofu or any other form of protein to this recipe if you fancy it but trust me when we tell you that the chickpeas in this recipe are insanely good and we'd be surprised if you don't order this time and time again.

Method

Based on 4 servings, adjust as needed.

Step 1

Peel and dice the sweet potatoes and aubergine into 2cm pieces. Preheat the oven to 200°C fan. Line a baking sheet with parchment and lay on the diced aubergine and diced Sweet potatoes. Drizzle with a little oil, season with salt and pepper and roast for 25 minutes until just tender. You could speed this up by using an air fryer.

Step 2

Finely chop the onion, garlic, ginger and chilli.

Step 3

Pour a little more oil into a casserole-style pan and place it over medium heat. Once hot, add the onion, garlic, chili, and garlic. Cook for 5-6 minutes until soft. Once soft, add the ground cumin, coriander, curry powder and miso paste. Cook for a further 2 minutes, keeping the onions and spiced in the pan moving at all times.

Step 4

Pour in the chickpeas, (plus their stock if using jarred beans and only half of the water if using tinned), the coconut milk and soy sauce. Season with pepper (you probably won't need salt due to the miso and soy) and bring to a simmer and cook down to thicken for 5 minutes on a low heat.

Step 5

Once the aubergines and sweet potatoes in the oven are tender, add them to the simmering chickpea, coconut and miso stew and cook for a further 5 minutes.

Step 6

Meanwhile, heat the Jasmine rice as per the packet instructions.

Step 7

Season the curry with lime juice and serve with the warmed jasmine rice and a little more chopped green chilli, if you wish.
  • Ingredients
  • Based on 4 servings
  • 60g Miso 1 x Miso Tasty Organic White Miso 110g
  • 3 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 400g Coconut Milk 1 x KTC Coconut Milk 400ml
  • 2 tsp Ground Coriander 2 x Sainsbury's Ground Coriander 36g
  • 4 Garlic Cloves, peeled and chopped 1 x Sainsbury's Garlic
  • 0.5 Lime, juice 1 x Sainsbury's Limes x1
  • 2 tbsp Fresh Ginger, peeled and chopped 1 x Sainsbury's Root Ginger Loose
  • 2 Sweet Potato, peeled and cut into 2cm dice (about 200g per sweet potato) 2 x Sainsbury's Sweet Potatoes Loose
  • 1 Aubergine, peeled and diced into 2 cm cubes 1 x Sainsbury's Aubergine
  • 1 Onion, diced 1 x Sainsbury's Onions Loose
  • 1 Green Chilli, chopped. Hold a little back for garnish 1 x Sainsbury's Green Chillies 65g
  • 2 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
  • 570g Quality Chickpeas, undrained weght 1 x Bold Bean Co Queen Chickpeas 570g
  • 2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 3 tsp Mild Curry Powder 1 x Sainsbury's Mild Curry Powder, Inspired to Cook 79g
  • 2 pouches cooked Jasmine Rice 2 x Ben's Original Jasmine Microwave Rice 220g
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