Japanese Sweet Potato Curry

• 1 tablespoon oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 cup diced carrots
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1/2 cup frozen peas
• 1 tablespoon rice vinegar
• Salt to taste

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, curry powder, and turmeric; cook for 1 minute.
3. 3 Pour in coconut milk and vegetable broth, stirring to combine.
4. 4 Add sweet potatoes and carrots. Bring to a simmer.
5. 5 Cook, covered, for 20 minutes until vegetables are tender.
6. 6 Stir in soy sauce, mirin, and sugar. Simmer for another 5 minutes.
7. 7 Add peas and cook until heated through.
8. 8 Season with salt to taste and stir in rice vinegar.
9. 9 Serve hot

Nutrition

Tips

• For a richer flavor, toast the curry powder and turmeric in the oil before adding the onion.
• Adjust the sweetness by modifying the amount of sugar to your preference.
• Serve with steamed rice or naan for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with a side of steamed jasmine rice.
• Garnish with fresh cilantro or a squeeze of lime for brightness.

FAQ