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
Tamari, or Japanese soy sauce, gives this curry a twist. Chunks of sweet potato are the star of the show, cooked with pak choi, tomatoes, spring onions, sugar snap peas and edamame beans in a lightly curried sauce, served with rice.
SWK: Source of fibre
Plants 8
SWK: Source of protein
fake away
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 small sweet potato
- 100g edamame beans (Soya)
- 1 pak choi
- 3 spring onion
- 110g baby tomatoes
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g sugar snap peas
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 140g brown rice (100% Brown Rice)
Nutritional Information
Calories: 543
Protein: 21g
Carbs: 99g
Fat: 7.4g
Ingredients
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 280g brown rice (100% Brown Rice)
- 1 sweet potato
- 200g edamame beans (Soya)
- 2 pak choi
- 6 spring onion
- 200g baby tomatoes
- 200g sugar snap peas
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 527
Protein: 21g
Carbs: 95g
Fat: 7.3g
Japanese-style sweet potato curry
Tamari, or Japanese soy sauce, gives this curry a twist. Chunks of sweet potato are the star of the show, cooked with pak choi, tomatoes, spring onions, sugar snap peas and edamame beans in a lightly curried sauce, served with rice.
Cook time:
35 mins
Cuisine:
Japanese
Food group:
Dairy
Allergens: Soya, Celery, Milk
Cooking Instructions
Boil the rice & sweet potato
- Cook the rice in boiling water for 25-30 mins, then drain.
- Meanwhile, cut the sweet potato into 2cm cubes and cook in boiling water for 15-18 mins, adding the edamame for the final 2 mins, then drain.
Chop, chop!
- At the same time, trim the pak choi and cut into bite-size pieces. Thinly slice the spring onions, and halve the tomatoes.
Make your curry
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the pak choi, two-thirds of the spring onions and all the tomatoes. Cook for 4-5 mins.
- Add the ginger & garlic paste and curry powder and cook for 1-2 mins.
- Sprinkle in the tamari, crumble in the stock and pour in 200ml boiled water (250ml for 4 portions). Stir well and simmer for 5-7 mins, until the sauce reduces and just coats the veg.
Tip in the veg
- Add the sweet potato and edamame to the sauce along with the sugar snaps and cook for 2-3 mins.
- Remove the pan from the heat and leave to cool slightly, then add the yogurt and stir until creamy.
Dish up
- Scatter the remaining spring onions over the curry and serve with the rice.