Katsu Curry
Here we make breaded sweet potato cutlets, a delicious curry and serve it with some rice. This makes a fab delish dinner!
Takes
Serves 4
Ingredients
- 350 g uncooked rice
Curry
- 4 tbsp oil
- 4 tbsp flour
- 200 g mushrooms
- 1 medium onion
- 1/2 thumb size piece of ginger
- 2 cloves of garlic
- 200 g carrots
- 2 celery sticks
- 400 g potato
- 750 ml veg stock
- 4 tbsp curry powder
- 2 tbsp garam masala
- ½ tsp cinnamon
- 1.50 tsp salt
- ¼ tsp ground cloves
- 2 tbsp brown sugar
- 1 tbsp vinegar
Breaded sweet potato cutlets
- 1 large sweet potato
- 80 g panko breadcrumbs
- 100 ml non dairy milk
- 1 flax egg – 1 tbsp of ground flax with 3 tbsp of water
- 2 tbsp oil
Garnish
- Scallions (Spring onions)
- Fresh red chilli
Instructions
- 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!
Notes
Beat the Bloat Option: To “Beat the Bloat”, as referenced in our Gut Health course – replace the garlic and onion with the green part of a leek. Omit the celery, and garnish with just the green part of the scallion/spring onion.
