Teriyaki Roast Potatoes with Katsu Curry Sauce

5 3 ratings

Total time 1 h 20 mins

20 mins preparation time

1 h cooking time

Wow your guests with a standout vegan dish! Crafted by the innovative plant-based chefs at Bosh.TV, these unique roasties are the perfect party food. Packed with bold umami flavour thanks to versatile Kikkoman Teriyaki Marinade.

Ingredients

6 portion(s)

For the roasties:

2 kg

Maris Piper or King Edward potatoes, peeled and cut into large chunks

6 tbsp

veg oil

4 tbsp

Kikkoman Teriyaki Marinade

Salt & pepper

For the katsu curry: 

onion

carrot

1 tbsp

veg oil

garlic cloves

2 cm

ginger

1 tsp

turmeric

2 tbsp

curry powder

4 tbsp

plain flour

1 tbsp

tomato paste

1 tbsp

brown sugar

1 tbsp

Kikkoman Teriyaki Marinade

400 ml

coconut milk

300 ml

veg stock

To garnish: 

Fresh coriander

Spring onions

Sesame seeds

Sliced red chilli (optional)

How to Videos

Preparation

Step 1

2 kg potato chunks – 6 tbsp veg oil – 4 tbsp Kikkoman Teriyaki Marinade – Salt & pepper

Parboil & fluff potatoes – Boil in salted water for 10 mins, then shake in the pan to roughen up. Meanwhile place a roasting tin and oil in the oven and preheat to 200C. Drain potatoes well and place in the sizzling roasting tray. Season with salt and pepper and roast for 35 minutes. Then pour over the Teriyaki Marinade and pop back in the oven for another 15 minutes until golden.

Step 2

1  onion – 1  carrot – 1 tbsp veg oil – 4  garlic cloves – 2 cm ginger – 1 tsp turmeric – 2 tbsp curry powder – 4 tbsp plain flour – 1 tbsp tomato paste – 1 tbsp brown sugar – 1 tbsp Kikkoman Teriyaki Marinade – 400 ml coconut milk – 300 ml veg stock

While the potatoes are roasting make the katsu curry sauce. Thinly slice the onion and carrot and gently fry in the oil until softened. Add the grated garlic and ginger and cook for a couple more minutes, then tip in the spices and flour and cook out for another 2 minutes, stirring all the time. Add tomato paste, sugar, Kikkoman Teriyaki Marinade, coconut milk & stock. Simmer for 10 minutes & blend until smooth.

Step 3

Fresh coriander – Spring onions – Sesame seeds – Sliced red chilli (optional)

To serve, pour a bed of katsu sauce on a plate, pile on the roasties, and top with chopped coriander, sesame seeds, sliced spring onion and chilli if using.

Recipe-ID: 1519

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Featured product in this recipe

Kikkoman Teriyaki Marinade

2 kg potato chunks – 6 tbsp veg oil – 4 tbsp Kikkoman Teriyaki Marinade – Salt & pepper

1 onion – 1 carrot – 1 tbsp veg oil – 4 garlic cloves – 2 cm ginger – 1 tsp turmeric – 2 tbsp curry powder – 4 tbsp plain flour – 1 tbsp tomato paste – 1 tbsp brown sugar – 1 tbsp Kikkoman Teriyaki Marinade – 400 ml coconut milk – 300 ml veg stock

Fresh coriander – Spring onions – Sesame seeds – Sliced red chilli (optional)

To serve, pour a bed of katsu sauce on a plate, pile on the roasties, and top with chopped coriander, sesame seeds, sliced spring onion and chilli if using.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends