Sweet Potato Katsu Curry Recipes

SWEET POTATO KATSU CURRY

Steps:

• Preheat the oven to 200°C (fan)/220°C/gas mark 7. Line two baking trays with non-stick baking paper.
• Peel and thinly slice 2 medium sweet potatoes.
• Dip into the plain flour, then the dairy free milk then into the panko breadcrumbs. Ensure that both sides are coated.
• Place on the baking tray and repeat with the remaining slices. Refill your flour, milk and panko breadcrumbs as needed. You may find you get bits of lumpy flour in the milk which you will need to remove and discard.
• When done bake in the oven for 10-15 minutes on each side, or until cooked through and turning golden brown. Cooking time will depend upon the thickness of your slices.
• Heat 2 tablespoons sunflower oil in a large saucepan.
• Add 1 chopped onion and 1 diced carrot. Stir, cover with a lid, and reduce the heat to low. Sweat for 10-15 minutes, stirring occasionally, until soft.
• Add 2 cloves chopped garlic and a 1 inch piece of chopped ginger. Stir and cook for one minute.
• Add 2 tablespoons mild curry powder and 1 tablespoon plain flour. Stir well.
• Gradually add 500ml vegetable stock, a little at a time, stirring as you go. This will help it remain thick.
• Bring to boil, then reduce to a simmer. Add 1 tablespoons soy sauce and 1 tablespoons maple syrup.
• Allow to cool slightly then blend with a handheld blender or transfer to a jug blender. Blend until smooth, then return to the pan and reheat.
• When the sweet potato slices are cooked serve with katsu sauce poured over the top, some rice, sesame seeds, and some sliced cucumber or pickles on the side.

SWEET POTATO KATSU CURRY

Steps:

• Sizzle chopped onions in a deep pan with half of the oil. Then add ginger and crushed garlic and stir. After a few minutes add diced carrots, potatoes, and sliced mushrooms. Pour the vegetable stock and simmer until the vegetables are soft.
• Stir in the maple syrup, curry powder, gram masala, soy sauce, and tomato puree and cook for 5 minutes. Add the starch dissolved first in a bowl with cold water and stir well until the curry sauce has thickened.
• Toast the remaining oil with panko breadcrumbs, salt, and pepper, and then transfer into a bowl. Soak the flax seeds in water until thickened. Cut the sweet potatoes, skin-on, into 0,5 cm (0.2 inches) slices. First, place them into the flour, then the 'flaxegg' and lastly the panko breadcrumbs.
• Bake the sweet potato katsu over a wire rack sitting on a baking tray in the oven at 200°C (390°F) for 30 minutes until crispy and cooked through.
• Cook the brown rice, drain and serve it a shallow bowl. Place the sweet potatoes over the rice and pour the curry sauce over them. Sprinkle with sliced spring onion. Enjoy!