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
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;
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