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overhead shot of sweet potato katsu curry and chopsticks

Sweet potato katsu curry

Panko-coated baked sweet potato slices covered with a delicious vegan katsu curry sauce. Serve this sweet potato katsu curry with rice and pickles.
4.86 from 14 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Japanese, Vegan
Servings 4 people
Calories 220 kcal

Ingredients
 
 

For the sweet potatoes

  • 2 medium sweet potatoes peeled and sliced
  • Small bowl of plain white flour
  • Small bowl of dairy free milk
  • Small bowl of panko breadcrumbs

For the sauce

  • 2 tablespoons sunflower or vegetable oil
  • 1 onion chopped
  • 1 carrot diced
  • 2 clove garlic chopped
  • 1 inch chunk ginger peeled and chopped
  • 2 tablespoons mild curry powder
  • 1 tablespoon plain flour
  • 500 ml veg stock
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup

Instructions
 

To make the sweet potatoes

  • 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.

To make the katsu curry sauce

  • 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.

To serve

  • 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.

Notes

Nutritional information is approximate and is intended as a guide only

Nutrition

Calories: 220kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 828mgPotassium: 553mgFiber: 5gSugar: 11gVitamin A: 18874IUVitamin C: 7mgCalcium: 70mgIron: 2mg
Keyword sweet potato katsu curry
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