Yasai curry recipe

Ingredients

For the curry

• 1 lotus root (renkon), peeled and thinly sliced
• 1 sweet potato, cut into cubes
• 200 g pumpkin, cut into cubes
• 1 tablespoon vegetable oil
• 2 tablespoons of S&B Golden Curry Flakes
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• 600 ml water or light broth
• Salt to taste
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• 4 bowls of plain cooked white rice

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For a misotsuyu salad

• 1 handful of mizuna
• 1 tablespoon of aonori seaweed
• 2 tablespoons fried onions

Misotsuyu dressing

• 1 tablespoon red miso
• 1 tablespoon of classic soy sauce
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• 1 tablespoon sesame oil
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• 1/2 teaspoon of grated ginger purée
• 1/2 teaspoon of grated garlic