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Katsu Curry

 

Origin; Traditionally Katsu curry started in Japan at the turn of the 20th century or a bit earlier as “Tonkatsu” a crispy breaded pork cutlet with a curry sauce. Possibly curry was first brought to japan by British soldiers from India. The japanese call western or non japanese dishes made in the japanese style “yoshoku” Curry is now nearly as popular as Ramen in Japan. And katsu curry is a thick sweet curry sauce that we serve here with breaded crispy sweet potato in place of the traditional breaded pork. 

 

Serves 4

takes 50 mins

Ingredients;

350g uncooked rice

 

Curry;

4 Tbsp oil

4 Tbsp flour 

200g Mushrooms 

1 medium Onion

½ thumb size piece of ginger

2 cloves of garlic 

2 Carrots - 200g  

2 Celery

400g Potato 

750ml Stock 

4 Tbsp Curry powder 

2 Tbsp Garam masala

½ tsp cinnamon

1.5  tsp salt  

¼ tsp ground clove

2 Tbsp Brown sugar

1 Tbsp Vinegar 



Breaded sweet potato cutlets

1 large sweet potato 

80g Panko bread crumbs

100ml Non dairy milk

1 flax egg - 1 Tbsp of ground flax with 3 Tbsp of water 

2 Tbsp oil 

 

Garnish;

Scallion greens 

Fresh red chilli

Preheat oven 180 C 

 

Method;

  • Chop the mushrooms, carrots, celery, onion and potato into bite size pieces
  • Cut the sweet potato into lengthwise wedges, toss in 1 tsp of oil and pinch of salt and roast on a tray in the oven for 20 mins or until nearly cooked through. 
  • Cook rice according to pack directions. 
  • In a large non-stick pan heat 3 tbsp of oil and add the 3 Tbsp flour to make the roux, by mixing until golden, remove from the pan and set aside.
  • Carefully clean out the pan with a paper towel and in the same pan pan heat 1 Tbsp of oil over a medium heat, add the carrots, celery, onion and cook for 5 - 8 minutes until the carrots are cooked through. Add the mushrooms, mix well, add the spices, stirring well for 1 minute to release the flavour. 
  • Add in the remaining stock and chopped potatoes, bring to a simmer and cover with a tight lid and cook for 8-10 minutes. Next add the roux and whisk until it starts to thicken, lower the heat to a simmer and cook until the sauce thickens nicely. While the potatoes are cooking in the curry you can make your sweet potato cutlets. 
  • To make your flax egg - in a cup mix with a fork 1 TBsp of ground flaxseed with 3 Tbsp of water. Set aside to thicken.
  • To set up your breading station;  put the flour in a large flat bowl or plate, Transfer your flax eggs and milk to another flat bowl or large plate and mix together, in a third flat bowl mix the breadcrumbs.
  • First dip, 2-3 sweet potato pieces at a time in the flour (cover completely) , then using another hand move to the flax egg/milk plate and coat well on all sides, finally move the sweet potato to the breadcrumb plate and gently coat with the breadcrumbs on all sides (using your clean non flax egg hand to do this last stage will make this so much easier). Repeat until you have coated all the sweet potato 
  • Heat a non stick frying pan on high heat in 2 tbsp of oil. Reduce to a medium heat and add the sweet potato a few at a time so that each one has space to brown on all sides. Repeat until all are cooked. Remove the sweet potato from the pan and set aside on kitchen paper, or keep warm in a 150 degree oven until ready to plate up your Katsu curry. 
  • To serve; add some rice with the finished katsu curry and 3 pieces of sweet potato and a sprinkle of sliced scallions and chilli if you like heat. Enjoy!

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