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 potatoes, edamame and pak choi. Stir in creamy coconut milk, then serve with brown rice. Top with spring onions and peanuts for crunch!
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 80g mangetout
- 50g edamame beans (Soya)
- 1 spring onion
- 1 pak choi
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp maple syrup (maple syrup(100%))
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g creamed coconut
- 1 sweet potato
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 628
Protein: 15g
Carbs: 88g
Fat: 26g
Ingredients
- 1 spring onion (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 80g brown rice (use half) (100% Brown Rice)
- 50g edamame beans (use half) (Soya)
- 1 tbsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 pak choi
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 40g creamed coconut (use half)
- 80g mangetout (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 sweet potato (use half)
Nutritional Information
Calories: 638
Protein: 17g
Carbs: 89g
Fat: 26g
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 potatoes, edamame and pak choi. Stir in creamy coconut milk, then serve with brown rice. Top with spring onions and peanuts 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 medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug, a sieve & a peeler
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Sweet potato time
- Cut the sweet potato into 2cm chunks (peel optional)
- Place onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 20-25 mins / air fryer 15-18 mins, until soft and golden
Make the curry sauce
- Dissolve the creamed coconut in the jug with 200ml boiling water (100ml for 1 person)
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the ginger & garlic paste and curry powder, then cook for 1 min
- Add the coconut mixture, maple syrup and tamari. Simmer for 4-5 mins, until the curry sauce has thickened
Soften the veg
- Meanwhile, trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onion
- Add the cooked sweet potato, pak choi, edamame and mangetout to the curry sauce
- Simmer for 2-3 mins, until the veg has softened. Add a splash of water if the sauce gets too dry. Season to taste with salt and pepper
Plate up
- Roughly chop the peanuts
- Share the sweet potato curry between bowls, with the rice alongside. Scatter over the peanuts and spring onion
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.