How to Make: Sweet Potato Katsu Curry

Name: Sweet Potato Katsu Curry
Total time: 90 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 tbsp of Rapeseed Oil; 50 g of Onion; 1 tsp of Freshly Grated Ginger; 1 Garlic Clove; 90 g of Carrots; 90 g of White Potatoes; 70 g of Mushrooms; 350 mL of Vegetable Stock; 0.5 tsp of Maple Syrup; 0.5 tbsp of Curry Powder; 0.5 tbsp of Gram Masala; 1 tbsp of Soy Sauce; 0.5 tbsp of Tomato Sauce; 1 tbsp of Potato Starch; 35 g of Panko Breadcrumbs; Salt to taste; Pepper to taste; 1 tbsp of Flax Seeds; 65 mL of Water; 250 g of Sweet Potato; 1 tbsp of Wholemeal Flour; 100 g of Brown Rice; Spring Onion to taste

how to make

Nutrients

Health Time 1h 30m Cost 581 kcal This delicious sweet potato katsu curry will be your new go-to recipe when you crave a hearty and flavourful meal yet loaded with nutritious ingredients. Its rich and spicy mushroom curry sauce is served over brown rice and oven-baked sweet potatoes, which are coated with healthy wholemeal flour, flaxseed and panko. The nutrients information on this page refers to a 2000 Kcal daily intake diet. Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal. Carbs, Sugars, Total Fats, Saturates Less than 50% of maximum recommended intake for a meal Between 50% and 95% of maximum recommended intake for a meal More than 95% of maximum recommended intake for a meal Fibers, Proteins More than 50% of recommended intake for a meal Between 25% and 50% of recommended intake for a meal Less than 25% of recommended intake for a meal By visiting the full recipe page , you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

Vegetarian Vegan Alcohol-Free Pescatarian Gluten Soy Mustard 2 swipe up for ingredients Brown Rice 100 g Spring Onion 0 to taste Panko Breadcrumbs 35 g Salt 0 to taste Pepper 0 to taste Flax Seeds 1 tbsp Water 65 mL Sweet Potato 250 g Wholemeal Flour 1 tbsp Rapeseed Oil 1 tbsp Onion 50 g Freshly Grated Ginger 1 tsp Garlic Clove 1 Carrots 90 g White Potatoes 90 g Mushrooms 70 g Vegetable Stock 350 mL Maple Syrup 0.5 tsp Curry Powder 0.5 tbsp Gram Masala 0.5 tbsp Soy Sauce 1 tbsp Tomato Sauce 0.5 tbsp Potato Starch 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 1

Sizzle chopped onions in a deep pan with half of the oil. Then add ginger and crushed garlic and stir. After a few minutes add diced carrots, potatoes, and sliced mushrooms. Pour the vegetable stock and simmer until the vegetables are soft. Brown Rice 100 g Spring Onion 0 to taste Panko Breadcrumbs 35 g Salt 0 to taste Pepper 0 to taste Flax Seeds 1 tbsp Water 65 mL Sweet Potato 250 g Wholemeal Flour 1 tbsp Rapeseed Oil 1 tbsp Onion 50 g Freshly Grated Ginger 1 tsp Garlic Clove 1 Carrots 90 g White Potatoes 90 g Mushrooms 70 g Vegetable Stock 350 mL Maple Syrup 0.5 tsp Curry Powder 0.5 tbsp Gram Masala 0.5 tbsp Soy Sauce 1 tbsp Tomato Sauce 0.5 tbsp Potato Starch 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 2

Stir in the maple syrup, curry powder, gram masala, soy sauce, and tomato puree and cook for 5 minutes. Add the starch dissolved first in a bowl with cold water and stir well until the curry sauce has thickened. Brown Rice 100 g Spring Onion 0 to taste Panko Breadcrumbs 35 g Salt 0 to taste Pepper 0 to taste Flax Seeds 1 tbsp Water 65 mL Sweet Potato 250 g Wholemeal Flour 1 tbsp Rapeseed Oil 1 tbsp Onion 50 g Freshly Grated Ginger 1 tsp Garlic Clove 1 Carrots 90 g White Potatoes 90 g Mushrooms 70 g Vegetable Stock 350 mL Maple Syrup 0.5 tsp Curry Powder 0.5 tbsp Gram Masala 0.5 tbsp Soy Sauce 1 tbsp Tomato Sauce 0.5 tbsp Potato Starch 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 3

Toast the remaining oil with panko breadcrumbs, salt, and pepper, and then transfer into a bowl. Soak the flax seeds in water until thickened. Cut the sweet potatoes, skin-on, into 0,5 cm (0.2 inches) slices. First, place them into the flour, then the ‘flaxegg’ and lastly the panko breadcrumbs. Brown Rice 100 g Spring Onion 0 to taste Panko Breadcrumbs 35 g Salt 0 to taste Pepper 0 to taste Flax Seeds 1 tbsp Water 65 mL Sweet Potato 250 g Wholemeal Flour 1 tbsp Rapeseed Oil 1 tbsp Onion 50 g Freshly Grated Ginger 1 tsp Garlic Clove 1 Carrots 90 g White Potatoes 90 g Mushrooms 70 g Vegetable Stock 350 mL Maple Syrup 0.5 tsp Curry Powder 0.5 tbsp Gram Masala 0.5 tbsp Soy Sauce 1 tbsp Tomato Sauce 0.5 tbsp Potato Starch 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 4

Bake the sweet potato katsu over a wire rack sitting on a baking tray in the oven at 200°C (390°F) for 30 minutes until crispy and cooked through. Brown Rice 100 g Spring Onion 0 to taste Panko Breadcrumbs 35 g Salt 0 to taste Pepper 0 to taste Flax Seeds 1 tbsp Water 65 mL Sweet Potato 250 g Wholemeal Flour 1 tbsp Rapeseed Oil 1 tbsp Onion 50 g Freshly Grated Ginger 1 tsp Garlic Clove 1 Carrots 90 g White Potatoes 90 g Mushrooms 70 g Vegetable Stock 350 mL Maple Syrup 0.5 tsp Curry Powder 0.5 tbsp Gram Masala 0.5 tbsp Soy Sauce 1 tbsp Tomato Sauce 0.5 tbsp Potato Starch 1 tbsp Adjust servings and measurement unit in the full recipe page .

STEP 5

Cook the brown rice, drain and serve it a shallow bowl. Place the sweet potatoes over the rice and pour the curry sauce over them. Sprinkle with sliced spring onion. Enjoy! Brown Rice 100 g Spring Onion 0 to taste Panko Breadcrumbs 35 g Salt 0 to taste Pepper 0 to taste Flax Seeds 1 tbsp Water 65 mL Sweet Potato 250 g Wholemeal Flour 1 tbsp Rapeseed Oil 1 tbsp Onion 50 g Freshly Grated Ginger 1 tsp Garlic Clove 1 Carrots 90 g White Potatoes 90 g Mushrooms 70 g Vegetable Stock 350 mL Maple Syrup 0.5 tsp Curry Powder 0.5 tbsp Gram Masala 0.5 tbsp Soy Sauce 1 tbsp Tomato Sauce 0.5 tbsp Potato Starch 1 tbsp Adjust servings and measurement unit in the full recipe page .

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Panko Breadcrumbs	35g
Salt	0to taste
Pepper	0to taste
Flax Seeds	1tbsp
Water	65mL
Sweet Potato	250g
Wholemeal Flour	1tbsp

Rapeseed Oil	1tbsp
Onion	50g
Freshly Grated Ginger	1tsp
Garlic Clove	1
Carrots	90g
White Potatoes	90g
Mushrooms	70g
Vegetable Stock	350mL
Maple Syrup	0.5tsp
Curry Powder	0.5tbsp
Gram Masala	0.5tbsp
Soy Sauce	1tbsp
Tomato Sauce	0.5tbsp
Potato Starch	1tbsp

how to make

Sweet Potato Katsu Curry

Nutrients

Carbs 102 grams

Sugars 15 grams

Total Fats 13 grams

Saturates 1 grams

Fibers 14 grams

Proteins 15 grams

About this recipe

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Ingredients List

To Serve

For the Sweet Potato Katsu

For the Japanese Curry

STEP 1

Ingredients List

To Serve

For the Sweet Potato Katsu

For the Japanese Curry

STEP 2

Ingredients List

To Serve

For the Sweet Potato Katsu

For the Japanese Curry

STEP 3

Ingredients List

To Serve

For the Sweet Potato Katsu

For the Japanese Curry

STEP 4

Ingredients List

To Serve

For the Sweet Potato Katsu

For the Japanese Curry

STEP 5

Ingredients List

To Serve

For the Sweet Potato Katsu

For the Japanese Curry

COOL STUFF

Airfryer