The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Japanese-style Sweet Potato Curry with Brown Rice & Edamame
A comforting Japanese-style curry, packed with veggies and ready in 5 simple steps! Starring gooey roasted sweet potato, edamame and pak choi. Stir in creamy coconut, then serve with fluffy brown rice. Top with spring onions and cashews for crunch.
1/3 daily fibre
9 plants
Serving size
Ingredients
- 160g mangetout
- 100g edamame beans (Soya)
- 30g cashew nuts (Nuts)
- 2 spring onion
- 2 pak choi
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g creamed coconut
- 1 sweet potato
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 563
Protein: 15g
Carbs: 77g
Fat: 23g
Japanese-style Sweet Potato Curry with Brown Rice & Edamame
A comforting Japanese-style curry, packed with veggies and ready in 5 simple steps! Starring gooey roasted sweet potato, edamame and pak choi. Stir in creamy coconut, then serve with fluffy brown rice. Top with spring onions and cashews for crunch.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a sieve, a peeler & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Roast the sweet potato
- Dice the sweet potato into 2cm chunks (peel optional)
- Place onto the lined baking tray, then toss with 2 tsp oil, a quarter of the curry powder, a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Simmer the curry sauce
- Dissolve the creamed coconut in the jug with 450ml boiling water
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the ginger & garlic paste and the remaining curry powder. Cook for 1 min
- Stir in the coconut mixture, maple syrup and tamari. Simmer for 8-10 mins, until thickened, then season with salt and pepper
Build the dish
- Meanwhile, trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onions. Roughly chop the cashews
- Stir the roasted sweet potato to the curry sauce, along with the pak choi, edamame and mangetout
- Simmer for 3-4 mins, until the veg is soft. Add a splash of water if the sauce gets too dry
Plate up
- Serve the sweet potato curry into bowls, with the rice alongside. Scatter over the cashews and spring onion to finish
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.