Japan · Plant-based · No. 050
Sweet Potato Katsu Curry
A single portion of Japanese cooking, ready in 23 minutes with 8 minutes of prep. Vegan, and written for one, so there is nothing to halve.
Vegan
Method
- 1
Cook the rice according to the packet instructions.
- 2
Slice the sweet potato into 5 mm rounds and microwave them for 3 minutes to soften. Coat in the flour, then the milk, then press into the panko breadcrumbs.
- 3
Heat the vegetable oil in a frying pan over medium heat and fry the sweet potato rounds for 3–4 minutes each side until golden and tender. Drain on kitchen paper.
- 4
Meanwhile, warm the katsu sauce through in a small pan.
- 5
Season to taste, then serve the crispy sweet potato over the rice, spooning the warmed curry sauce over the top.
