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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.

Video

Keyword plant-based, vegan
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