Preheat the oven to 180°C.
Chop the mushrooms, carrots, celery, onion, and potatoes into bite-sized pieces.
Cut the sweet potato into lengthwise wedges, toss them in 1 tsp of oil and a pinch of salt, and roast on a tray in the oven for 20 minutes or until nearly cooked through.
Cook the rice according to the package instructions.
In a large non-stick pan, heat 3 tbsp of oil, add the flour and mix until golden to make the roux. Remove from the pan and set aside.
Carefully clean out the pan with a paper towel. In the same pan, heat 1 tbsp of oil over medium heat, add the carrots, celery, and onion, and cook for 5-8 minutes until the carrots are soft.
Add the mushrooms, stirring well. Add the spices (curry powder, garam masala, cinnamon, cloves, and salt) and stir for 1 minute to release the flavours.
Add the vegetable stock and chopped potatoes, bring to a simmer, cover with a lid, and cook for 8-10 minutes.
Add the roux and whisk until the sauce starts to thicken. Lower the heat to a simmer and cook until the sauce thickens nicely.
Add the coconut sugar and rice vinegar.
In a cup, mix 1 tbsp of ground flaxseed with 3 tbsp of water to make the flax egg and set aside to thicken.
For the breading station, set up three bowls: one with flour, one with the flax egg and non-dairy milk mixed together, and one with breadcrumbs.
Dip 2-3 sweet potato pieces into the flour, ensuring they are completely covered. Then, using a separate hand, move them to the flax egg/milk bowl and coat well on all sides.
Finally, move them to the breadcrumb bowl and gently coat them with breadcrumbs. Repeat until all sweet potato pieces are coated.
Heat 2 tbsp of oil in a non-stick frying pan over high heat, reduce to medium heat, and add the sweet potato wedges a few at a time, ensuring they have space to brown on all sides. Repeat until all are cooked.
Remove them from the pan and set aside on kitchen paper, or keep them warm in a 150°C oven until ready to serve.
To serve, add rice to each plate with the finished Katsu curry and 3 pieces of sweet potato.
Garnish with sliced scallions and fresh red chilli if you like some heat.
Enjoy!
