Vegan Sweet Potato Katsu Curry (with Golden Curry Sauce)
Crispy sweet potato katsu served with a rich, silky Japanese curry made from S&B Golden Curry roux. A comforting vegan take on a classic Japanese katsu curry, perfect with steamed rice.
Servings: 4
Calories: 1004kcal
Ingredients
Rice
- 2 cups Japanese short grain rice
- 2.2 cups Water
For the curry
- 92 g S&B curry block, or equivalent
- 750 ml water
- 1 medium onion
- 1 medium carrot
- 5 baby potatoes, or 2 white potatoes
- ½ red bell pepper
- 2 tablespoon neutral oil (1 for roasting and 1 for stir-frying)
For the katsu
- 5-6 medium sweet potatoes (about 150g per person)
- 50 g panko breadcrumbs
- 60 g plain flour
- 200 ml oat milk
- 300 ml neutral oil, for deep frying
For serving
- 2 green onions (spring onions), thinly sliced
- small bunch of cilantro (coriander), optional
Instructions
- Start cooking your Japanese rice first so it’s ready when the curry is done. Rinse and drain the rice 2–3 times until the water runs clear, then cook in a rice cooker using a 1:1.2 rice-to-water ratio. If using the stovetop, follow these instructions.
- Roast the sweet potatoes: Preheat the oven to 180°C (360°F) fan. Wash, peel, and slice the sweet potatoes lengthways into 1 cm thick ovals. Arrange on a tray, drizzle with oil, and roast for 20 minutes, turning halfway. They should be soft but hold their shape. Transfer to kitchen paper to cool completely.
- Prepare the vegetables: Peel and chop the onion, carrot, and potatoes into small, even cubes. Slice the red pepper into 1-inch squares and the garlic thinly. Finely slice the spring onions and roughly chop the cilantro for garnish; set aside.
- Cook the curry sauce: Heat 1 tablespoon of oil in a saucepan over medium heat. Add the onion and a pinch of salt and cook until soft and lightly golden. Add the garlic, carrot, pepper, and potatoes along with another pinch of salt and a splash of soy sauce. Stir for 3–4 minutes. Add enough water to cover and simmer for 15–20 minutes until the vegetables are tender. Stir in the S&B Golden Curry blocks until melted and the sauce thickens. Keep warm on low heat.
- Coat the katsu: Set up three shallow bowls with flour, oat milk, and panko breadcrumbs. Dip each cooled sweet potato slice in flour, then milk, then repeat both steps once more. Press into panko until fully coated with an even layer.
- Fry the katsu: Heat about 3 cm of oil in a wide pan to 180°C (360°F) (check with a crumb of panko, it should sizzle and float). Fry the coated slices in small batches for 2–3 minutes per side until golden and crisp. Drain on kitchen paper.
- Assemble and serve: Spoon the curry sauce over bowls of steamed Japanese rice. Lay the crispy sweet potato katsu pieces on top and finish with sliced spring onions and cilantro. Serve immediately.
Notes
- Let the roasted sweet potato cool before coating so the panko sticks properly.
- Use hot oil when frying to keep the coating light and crispy, not greasy.
- Slice evenly for consistent texture, thicker = softer, thinner = crispier.
- Press the panko firmly onto each piece for an even crust.
- Fry in batches to avoid overcrowding and maintain oil temperature.
- The curry thickens as it cools, add a splash of water when reheating.
- Serve immediately for the best crispy texture.
Nutrition
Serving: 1 serve | Calories: 1004kcal | Carbohydrates: 162g | Protein: 17g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Sodium: 1248mg | Potassium: 1244mg | Fiber: 13g | Sugar: 20g | Vitamin A: 32006IU | Vitamin C: 61mg | Calcium: 211mg | Iron: 6mg
