Sweet Potato and Cavolo Nero Gochujang Curry
with Tenderstem® Broccoli, Spring Onion and Sticky Ginger Rice
- Soya
- Wheat
- Cereals containing gluten
The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour. Here, we're using it to flavour the coconut based curry sauce in this recipe, then serving with sticky ginger rice.
Ingredients
150 grams
Sushi Rice
1 unit(s)
Sweet Potato
1 sachet(s)
Indonesian Style Spice Mix
1 unit(s)
Spring Onion
100 grams
Chopped Cavolo Nero
160 grams
Tenderstem® Broccoli
50 grams
Gochujang Paste
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
180 milliliter(s)
Coconut Milk
15 grams
Ginger Puree
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
¼ tsp
Salt for the Rice
Utensils
Instructions
Boil a half-full kettle. Preheat your oven to 220°C/200°C fan/gas mark 7.
Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.
Pour the boiled water (see pantry) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins.
Remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto one side of a large baking tray. Drizzle with oil, sprinkle over the Indonesian style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the sweet potato roasts, trim and thinly slice the spring onion. Discard any tough stalks from the cavolo nero.
Halve any thick broccoli stems lengthways.
When the sweet potato has 12 mins remaining, pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Return to the oven to roast for the remaining time until the broccoli is tender and crispy, 10-12 mins.
When the sweet potato and broccoli have 10 mins remaining, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the white part of the spring onion and the gochujang paste. Fry until fragrant, 1-2 mins.
Stir in the soy sauce, coconut milk, cavolo nero, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.
When the sweet potato has roasted, stir it into the curry. Season with salt and pepper. Add a splash of water if you feel it needs it.
Once roasted, stir the ginger puree and salt for the rice (see pantry) into the rice.
Share the sticky ginger rice between your serving bowls. Serve the sweet potato and cavolo nero gochujang curry alongside.
Top with the roasted broccoli and finish by sprinkling over the remaining green slices of spring onion.
