Vegetarian mains
Sweet potato katsu curry
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
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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.
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Step 2
Add the curry powder, bouillon, garam masala, miso and 400ml of boiled water to the onion. Simmer for 10 minutes.
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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.
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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.
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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.
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Step 6
Rinse the rice and cook for 10-12 minutes until tender.
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Step 7
Reheat the sauce. Drain the cooked rice. Serve, topped with the sweet potato and sauce. Squeeze over lime, to taste.