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Toast Curry from Pokemon Sword & Shield

Even if you’ve never ever played the games, seen the cartoon, or bought of the merchandise I can absolutely guarantee that you’ve heard from Pokemon! It’s in inescapable – from the hoards of Pokemon Go players that swarmed the streets to the recent Detective Pikachu film which was much better than it had any right to be, Pokemon is all around. And the most recent way to grab your money is the newest games on the Nintendo Switch – Pokemon Sword & Shield.

These games follow the same formula as the previous games pretty closely in that there are Pokemon and you have to try and catch them all. But this is a food blog, so who cares about the actual Pokemon? What I care about is that there’s a mechanic added to the game where you can camp with your Pokemon and make CURRY. There are nearly as many curries to make as there are Pokemon, but the one that caught my eye was TOAST CURRY. It sounded absurd! But, after some research, I found out that it is actually a thing, so I decided I had to make it for another VIDEO GAME GRUB! Let’s do this!

Toast Curry

Print Recipe
Serves: 4 Cooking Time: 2 hours (ish)


  • For the Milk Loaf Starter:
  • 1 Tsp Bread Flour
  • 60ml Whole Milk
  • 60ml Water
  • For the Milk Loaf:
  • 500g Bread Flour
  • 7g Yeast
  • 1 Tbsp Milk Powder
  • 1 Tsp Salt
  • 125ml Milk
  • 1 Egg
  • 115g Butter, softened
  • Cream (for brushing)
  • For the Curry:
  • 2 x Potatoes
  • 2 x Carrots
  • 250g Button Mushrooms
  • 1 x Large Onion
  • 30g Ginger
  • 3 x Garlic Cloves
  • 2 x Red Chillies
  • 3 Tsp Garam Masala
  • 2 Tsp Paprika
  • 2 Tsp Coriander
  • 1 Tsp Cumin
  • 1 Tsp Chilli Powder
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ground Cardamom Seeds
  • 2 Tsp Tumeric
  • 2 x 400g Tins of Chopped Tomatoes
  • 100ml Veg Stock
  • 2 Tbsp Honey
  • 50g Yoghurt
  • 60g Butter
  • 1Tbsp Sunflower Oil
  • For the Saffron Rice:
  • 75g Pilau Rice (per person)
  • Veg Stock
  • Saffron



To make the milk loaf, start by adding 15g of flour, 60ml of milk and 60ml of water into a saucepan over a low heat and mix together and stir until it thickens into a roux (white sauce) consistency. Leave to cool to room temperature.


Next, add the bread flour into a large bowl or stand mixer. Then add in the yeast, salt, milk powder, egg, softened butter and the milk and bring together into a dough, then knead for a good 5 to 10 minutes until it becomes a lovely smooth, elastic dough. Cover and leave to prove for an hour or until doubled in size.


After the first prove, get a 1lb loaf tin, then knock all the air out of the dough. Divide into four equal pieces, shape into rectangles and roll up them into mini swiss roll shapes. Place into the tin to each other and then cover again and leave to prove for another hour or until doubled in size again.


Pre-heat the oven to 190°C/375°F/Gas Mark 4.


Once doubled in size, brush the top of the loaf with some cream then bake in the oven for 30 minutes.


Remove from the oven and leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely on a wire rack.


Next, for the curry, chop the carrots and potatoes into bite-size pieces and make sure to wash the mushrooms to get off any dirt.


Add half the onion, the garlic cloves, ginger and red chillies into a food processor and blitz into a paste.


Slice the other half of the onion into strips, then add the oil and butter to a pan over a medium-high heat and gently fry the onions for a couple of minutes.


Add in the curry paste and cook for a couple more minutes before adding in all of the dried spices and combining well and cooking for a few more minutes to cook out the raw spice flavour.


Add in the vegetables and stir into the onion mixture to coat them all and cook for another few minutes.


Next, pour in the vegetable stock and add the two tins of chopped tomatoes and stir and bring up to a gentle simmer and lower the heat a little.


Let the curry simmer away for about twenty minutes to let the veg cook and soften.


Once the curry has simmered for twenty minutes, add the pilau rice and vegetable stock up to a saucepan along with the saffron. Place over a medium high heat and bring up to a boil, and let the rice cook for about 10 minutes or so, then drain.


To finish the curry, stir the yoghurt and honey and then serve with the saffron rice and a couple of slices of the toasted Hokkaido Milk Loaf smothered with butter.

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