How to make Sweet Potato Katsu Curry
Step 1
For the curry, cook chopped onions in a pan with half of the oil until soft. Then, add ginger and garlic and sizzle until fragrant.
Step 2
Then, add diced carrots, potatoes, and mushrooms and let them sweat for 5 minutes to release the flavours.
Step 3
Next, add the vegetable stock, curry powder, garam masala, soy sauce, sugar/syrup, and tomato sauce. Bring to a boil and simmer for 15-20 minutes until the vegetables are soft.
Step 4
Dissolve the starch in a little cold water in a cup. Stir the slurry into the curry and cook it until it's thick and creamy.
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Step 5
For the katsu, heat the remaining oil in a pan and add the panko breadcrumbs. Toast them for a few minutes until golden and crunchy, stirring them frequently.
Step 6
Soak the flax seeds in the given water for 15 minutes until thick to make a vegan flax-egg. Meanwhile, cut the sweet potatoes (skin-on) into 1 cm thick slices and coat them with flour.
Step 7
Then, dip the potato slices in the prepared flax-egg and shake off any excess.
Step 8
Finally, coat with the toasted breadcrumbs, pressing them firmly to make the stick.
Step 9
Bake the coated sweet potatoes in the oven at 200°C (390°F) static for 30-35 minutes until crunchy outside and cooked through.
Step 10
Cook the rice and divide it among bowls. Ladle in the curry and top with the baked sweet potatoes, sliced into strips. Top with sliced spring onions and enjoy!