Sweet Potato Katsu Curry



of which Sugars14.6g16.3%
of which Saturates1.3g6.4%

Nutrients Proportions

  • carbs 70%
  • sugars 10%
  • fats 9%
  • saturates 1%
  • proteins 11%
  • fibers 10%
* All data is per serving
Sweet Potato Katsu Curry Recipe Preview



1h 30m




This sweet potato katsu curry is the ultimate vegan Japanese curry to prepare when you crave a hearty and flavourful dish yet loaded with healthy ingredients.

We have replaced the classic chicken with an oven-baked sweet potato katsu prepared with a coating of fiber-rich wholemeal flour and omega-3 loaded ‘flaxegg’. And, of course, crispy panko breadcrumbs! Baking the sweet potatoes instead of deep-frying them helps to keep the fat content of this recipe low.

Sweet potatoes are a true superfood as they contain free radicals-fighting antioxidants, including vitamin A which boosts your immune system and skin health. Moreover, they are rich in fibres which make you feel full for longer.

The Japanese curry is a velvety sauce made with root vegetables and a spicy blend of curry and gram masala. We have added sliced mushrooms for extra flavour and nutrition as they provide vitamins B and D, which might lack in vegan diets.

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Print Recipe
ALLERGY ADVICE: For allergens, see ingredients in bold

To Serve

Brown Rice100 g
Spring Onion to taste

For the Sweet Potato Katsu

Panko Breadcrumbs35 g
Salt to taste
Pepper to taste
Flax Seeds1 tbsp
Water65 mL
Sweet Potato250 g
Wholemeal Flour1 tbsp

For the Japanese Curry

Rapeseed Oil1 tbsp
Onion50 g
Freshly Grated Ginger1 tsp
Garlic Clove1
Carrots90 g
White Potatoes90 g
Mushrooms70 g
Vegetable Stock350 mL
Maple Syrup0.5 tsp
Curry Powder0.5 tbsp
Gram Masala0.5 tbsp
Soy Sauce1 tbsp
Tomato Sauce0.5 tbsp
Potato Starch1 tbsp

step 1

Heat 0.5 tbsp of vegetable oil in a deep pan at medium heat and add the onions cut into wedges. Let them cook for a few minutes until soft.

Stir in freshly grated ginger root and crushed garlic and cook for a minute until golden.

Add diced carrots, potatoes, and sliced mushrooms. Allow cooking for 5 minutes and then pour the vegetable stock.

Bring to the boil and simmer for 15 minutes until the vegetables are soft.

Step 1 Image 1

step 2

Add the maple syrup, curry powder, gram masala, soy sauce, and tomato puree and cook for 5 minutes.

Dissolve the starch in a bowl with cold water first, then pour it in the curry sauce and allow to thicken.

Remove the pan from the heat and keep aside.

Step 2 Image 1

step 3

Heat 0.5 tbsp of oil in a frying pan and add the panko crumbs, salt, and pepper. Toast them for a few minutes until they become crispy and golden, then transfer into a bowl.

Prepare the ‘flaxegg’ by combining flax seeds with water in a bowl. Let them sit for 5 minutes until you have a thick mixture.

Rinse and pat dry the sweet potatoes. Then, cut them, skin-on, into 0,5 cm (0.2 inches) thick slices.

First, place the sweet potatoes into the flour, then the ‘flaxegg’ and lastly the panko breadcrumbs.

Step 3 Image 1

step 4

Transfer the sweet potato katsu over a wire rack sitting on a baking tray.

Bake them in the oven at 200°C (390°F) for 30 minutes until they are cooked through and crispy on the outside.

Step 4 Image 1

step 5

Cook the brown rice according to packet instructions and drain.

Serve the rice in a shallow bowl, place the sweet potato katsu on the rice, and then pour the curry sauce over them.

Finally, garnish with sliced spring onion.

Enjoy your delicious vegan sweet potato katsu curry hot!

Step 5 Image 1

Foodacious Tips

  • The classic Japanese recipe includes the vegetables cut into bite-sized chunks but if you prefer a smoother curry sauce, then just blend it before serving it.

  • For a baster baking time, you can boil the sweet potatoes before coating them with breadcrumbs.

  • You can also bake the sweet potato katsu in an air-fryer, it will be quicker and they’ll be extra crispy!