One evening last week, my lovely friend Vicki treated me to dinner at Yo Sushi, where currently, loads of vegan dishes are on offer for £2.80 each during January. We had the most delicious tofu katsu curry and I had my own sad little bash at recreating it at home the next day.
I used sweet potato, but you could absolutely use tofu/tempeh or chick’ny pieces in its place. It really helps to have a pan you can do a wee bit of shallow frying in (I use my trusty cast-iron skillet).
This recipe would serve 2 people as a main, or 4 as a wee side dish.
Vegan Sweet Potato Katsu Curry
- 1 large sweet potato, cut into large chunks and boiled until just soft
- olive oil/vegetable oil
- 2 onions, finely chopped
- 6 cloves garlic, finely chopped
- 2 medium carrots, sliced
- 2 tbsp plain flour (for the curry)
- 2 tbsp curry powder
- 600ml vegetable stock
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 bay leaf
- 1 slice bread, chopped to crumbs in a food processor
- 2 tbsp gram flour (or plain flour) (for the coating)
- 2 tbsp sesame seeds
- Soy milk
- Rice, to serve.
Begin the curry sauce by sautéing the garlic and onion in a little oil until softened. Add the chopped carrots, plain flour and curry powder and mix well.
Pour over the stock and add the maple syrup, soy sauce and bay leaf. Cover and simmer for 20 minutes.
Mean while, blitz together the breadcrumbs, then mix with the flour and sesame seeds. Pre-heat oil in your skillet/frying pan ready to shallow fry the sweet potato.
Dip each cooked piece of sweet potato into the soy milk, and then coat in the breadcrumb mixture. Carefully drop into the oil and shallow fry each side.
When the sauce has simmered for 20 mins, blitz with a hand blender so only a few lumps remain and the sauce is thick and chunky.
Serve the sweet potato pieces and the sauce over sticky rice (or rice of your choice!)
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