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Vegan Sweet Potato Katsu

by Roxy Pope & Ben Pook from EASY by SO VEGAN

Master your favourite Japanese dish at home with this super easy recipe. With chunks of panko-crusted sweet potato in a delicious katsu curry-inspired sauce, this recipe takes just 30 minutes to cook.

From the book

Roxy Pope & Ben Pook, So Vegan

Introduction

Katsu curry is one of those meals it’s easy to get excited about. However, it can sometimes be quite complicated to cook at home, so for this simplified version we roast rings of sweet potato and serve them with a homemade katsu sauce, fluffy rice and a crunchy panko crumb.

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Ingredients

600g sweet potatoes, sliced into 1cm thick rings
vegetable oil
salt + pepper
250g jasmine rice
1 onion, peeled + chopped
2 carrots, diced into small pieces
6 garlic cloves, peeled + chopped
1 tbsp medium curry powder
1 x 400ml tin of coconut milk
1 tbsp maple syrup
40g panko breadcrumbs
2 spring onions, finely sliced

Essential kit

You will need: a blender.

Method

Preheat the oven to 200°C fan/220°C/gas 7 and line a large baking tray with baking paper. Place the sweet potatoes on the tray, drizzle with oil and sprinkle with pinches of salt and pepper. Toss, then roast for 20–25 minutes, or until soft.

Meanwhile, cook the rice according to the packet instructions. While the rice is cooking, heat a drizzle of oil in a frying pan on a medium heat. Fry the onion, carrot and two-thirds of the garlic for 8 minutes, then add the curry powder and a pinch of salt and fry for 1 minute. Stir in the coconut milk and maple syrup and simmer for 5 minutes, then remove the sauce from the heat and blend until smooth.

Drizzle a little oil into a separate frying pan and add the remaining garlic along with the panko and pinches of salt and pepper. Fry for 3 minutes or until the panko is golden, stirring constantly to prevent burning.

To serve, place a portion of rice on each serving plate, along with some katsu sauce and sweet potato. Sprinkle over the toasted panko and finish with the spring onions.

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