Pic of Sweet potato katsu curry

Sweet potato katsu curry

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Vegetarian mains

Sweet potato katsu curry

Serves 2 55 min
The ever-popular Katsu is Japan’s answer to curry - with crunchy, breadcrumb-coated vegetables or meat cloaked in a gently spiced, sweet sauce. We’ve used sweet potato here for for a vegetarian version.

Cook's notes

To turn this vegan-friendly, use ground flaxseed in place of the eggs (1 tbsp + 3 tbsp of water = 1 flax egg!) Aubergine also works well in place of sweet potato.

Ingredients

  • 1 onion, peeled & grated
  • 1 apple, peeled & grated
  • 2 garlic cloves, peeled & finely grated
  • 1 tbsp curry powder
  • 1/2 tbsp bouillon powder
  • 1 tsp garam masala
  • 1 tbsp brown rice miso
  • 500g sweet potatoes, cut into 1cm slices on the diagonal
  • 20g plain flour
  • 2 eggs (or 2 tbsp ground flaxseed mixed with 6 tbsp water)
  • 60g breadcrumbs
  • 1/2 tbsp cornflour
  • 1 tsp light brown sugar
  • 125g rice
  • half a lime

Method

Prep time: 15 min
Cooking time: 40 min
  • Step 1

    Heat 1 tbsp of oil in a large saucepan. Gently fry the onion, apple and garlic along with a pinch of salt for 8-10 minutes, until the mixture has softened.
  • Step 2

    Add the curry powder, bouillon, garam masala, miso and 400ml of boiled water to the onion. Simmer for 10 minutes.
  • Step 3

    Lightly oil a baking tray. Tip the flour into a shallow bowl. Crack the eggs into another; beat with a fork. Season the flour and eggs well. Tip 2 packs of breadcrumbs into a third shallow bowl.
  • Step 4

    Dust the sweet potato with flour, shaking off any excess. Dip in egg, then breadcrumbs, until coated. Lay the slices in a single layer on the baking tray (use a second tray if needed). Drizzle with oil. Bake for 20-25 minutes, turning over halfway, until just tender and golden brown.
  • Step 5

    Meanwhile, when the sauce has cooked for 10 minutes, tip the cornflour into a mug. Mix with 1 tbsp of cold water. Stir into the sauce; simmer for 4-5 minutes, to thicken. Add the sugar and season to taste. Remove from the heat.
  • Step 6

    Rinse the rice and cook for 10-12 minutes until tender.
  • Step 7

    Reheat the sauce. Drain the cooked rice. Serve, topped with the sweet potato and sauce. Squeeze over lime, to taste.

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