OH MY BOSH! We’re so excited to share with you that the BOSH! team took on the challenge to recreate our Bang Bang Sweet Potato Katsu Curry on their BOSH.tv channel. The BOSH! team is an absolute powerhouse in the plant-based community, and we are proud to call ourselves super fans of theirs.
Since creating their partnership, the dynamic duo, Henry Firth and Ian Theasby have taken the vegan world by storm. Their purpose: to help people eat more plants and help the planet thrive. The duo has acquired its fame (530k followers on Instagram alone) with their countless easy to follow recipe videos on social media on their channel BOSH.tv. What’s more, the duo has also achieved success with the release of their BOSH! book in 2018 which won several awards such as, UK’s fastest selling debut cookbook of 2018, The Sunday Times number 1 seller, PETA Vegan Food Awards for Best Book. But there is more, BOSH!’s book number two, BISH BASH BOSH! will be releasing in April 2019 in the UK market – you can pre order now to get your hands on their plant-based recipes for any and all of your quick eats, weeknight suppers, show-stopping feasts and incredible sweet treats. There is no word of a doubt that BOSH! is a driving force in the plant-based community and their secret to their success is that the recipes are fun, easy, delicious and entirely plant-based. Just what we love to see.
Please take the time to check out their video and join in on their remake of our Katsu Curry. You’ll find that BOSH! does a great job to capture the core notes of our Bang Bang Sweet Potato Katsu Curry, as our dish is made with the freshest ingredients, including sweet potato, button mushrooms to ensuring to not miss the iconic kick of miso, harissa, the sweet notes of brown sugar and all the way through to the Nigella seeds on our sticky rice. We must say, BOSH!, we are impressed.
Scroll down for the BOSH! recipe here for you to try at home yourself.
Eat plants, love life.
BOL Bang Bang sweet potato katsu curry
INGREDIENTS
For the pickled vegetables
· 1 carrot (ribboned)
· 1 red onion (Finely sliced)
· ½ red pepper
· ½ yellow pepper
· 2 inches ginger (coarsely grated)
· ½ tsp chipotle chilli flakes
· Rice vinegar (to cover)
· 2 tbsp brown sugar
· 1 tsp salt
For the roast vegetables
· 2 large sweet potatoes
· 1 tbsp rapeseed oil
· 2 cloves garlic
· 2 tbsp white miso
· 1 tbsp harissa paste
· 1 tbsp white wine vinegar
· 1 tsp brown sugar
· 200g button mushrooms
For the katsu sauce
· 1 white onion
· 2 cloves garlic
· 2 tbsp soy sauce
· 2 tbsp sambar seasoning
· 1 tsp brown sugar
· ½ tsp turmeric
· ¼ tsp paprika
· 160ml coconut cream
· 250ml vegetable stock
To serve
· Edamame beans
· Sticky Rice
· Nigella seeds
· Coriander leaves
METHOD
You will need...
- Preheat oven to 180*C | Baking sheet lined with parchment | Deep frying pan | Vegetable peeler | Fine grater
- First make the pickle | Trim, peel and ribbon the carrot | Peel the red onion and cut into fine slices | Trim, deseed and cut the peppers into fine slices | Peel and coarsely grate the ginger
- Put the carrot, red onion, peppers, ginger, chipotle chilli flakes, brown sugar and salt into a sealable container and stir to combine | Pour the rice vinegar over the vegetables, seal the container, shake to combine and set to one side
- Wash, trim and cut the sweet potatoes into 1cm chunks | Peel and grate the garlic | Cut the button mushrooms into 1cm chunks
- Warm the rapeseed oil in the frying pan over a medium heat | Add the garlic and fry for 30 seconds | Turn the heat down and add the white miso, harissa paste, white wine vinegar, brown sugar and stir for 1 minute to form a paste | Add the sweet potato and mushrooms to the pan and stir for 2-3 minutes so they’re well covered in the paste | Take the pan off the heat and transfer the sweet potatoes to the baking tray | Put the tray in the oven for 15 minutes | Take the tray out of the oven, put the mushrooms on the tray and return the tray to the oven for a further 15 minutes
- Whilst the vegetables are roasting, make the katsu sauce | Peel and finely dice the white onion | Peel and grate the garlic | Prepare the stock
- Warm the rapeseed oil in a saucepan over a medium heat | Add the onions to the pan with a pinch of salt and stir for 4-5 minutes until soft | Add the garlic to the pan and stir for 1 minute | Turn the heat down and add the soy sauce, sambar seasoning, brown sugar, turmeric, paprika and stir for 1 minute to combine | Add the coconut cream to the pan, stir to combine, increase the temperature and bring the sauce to a light simmer | Add the stock, stir to combine, bring the sauce to a gentle simmer and stir until the sauce is the consistency of a thick cream
- Take the vegetables out of the oven, add them to the sauce and fold to combine | Plate up the curry with sticky rice (sprinkled with nigella seeds), edamame beans, a generous helping of the pickled vegetables and a light sprinkle of coriander leaves for garnish and serve