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.
Ingredients List
To Serve
Brown Rice
100g
Spring Onion
to taste
For the Sweet Potato Katsu
Panko Breadcrumbs
35g
Salt
to taste
Pepper
to taste
Ground Flaxseeds
1tbsp
Water
65mL
Sweet Potato
250g
Wholemeal Flour
1tbsp
For the Japanese Curry
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
Garam Masala
0.5tbsp
Gluten-Free Soy Sauce
1tbsp
Tomato Sauce
0.5tbsp
Potato Starch
1tbsp
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.
Ingredients List
To Serve
Brown Rice
100g
Spring Onion
to taste
For the Sweet Potato Katsu
Panko Breadcrumbs
35g
Salt
to taste
Pepper
to taste
Ground Flaxseeds
1tbsp
Water
65mL
Sweet Potato
250g
Wholemeal Flour
1tbsp
For the Japanese Curry
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
Garam Masala
0.5tbsp
Gluten-Free Soy Sauce
1tbsp
Tomato Sauce
0.5tbsp
Potato Starch
1tbsp
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.
Ingredients List
To Serve
Brown Rice
100g
Spring Onion
to taste
For the Sweet Potato Katsu
Panko Breadcrumbs
35g
Salt
to taste
Pepper
to taste
Ground Flaxseeds
1tbsp
Water
65mL
Sweet Potato
250g
Wholemeal Flour
1tbsp
For the Japanese Curry
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
Garam Masala
0.5tbsp
Gluten-Free Soy Sauce
1tbsp
Tomato Sauce
0.5tbsp
Potato Starch
1tbsp
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.
Ingredients List
To Serve
Brown Rice
100g
Spring Onion
to taste
For the Sweet Potato Katsu
Panko Breadcrumbs
35g
Salt
to taste
Pepper
to taste
Ground Flaxseeds
1tbsp
Water
65mL
Sweet Potato
250g
Wholemeal Flour
1tbsp
For the Japanese Curry
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
Garam Masala
0.5tbsp
Gluten-Free Soy Sauce
1tbsp
Tomato Sauce
0.5tbsp
Potato Starch
1tbsp
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!