1.2K Views 6 years ago

Sweet Potato Katsu Curry
[Vegan]

Name: Sweet Potato Katsu Curry [Vegan]
Cook time: 30 min
Yield: 2-3 servings
Cuisine: NO info

JC By: Jenny Connelly

Author Bio

Delicious, easy plant-based recipes that are sure to keep your hanger at bay. Jenny's mission... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Sweet Potato

Sweet Potato Katsu Curry [Vegan]

2-3

Dairy Free

Vegan

This delicious vegan katsu curry recipe is completely plant-based, made from apples, celery, and spring onions. It's really easy to make and takes only 30 minutes from start to finish.

Ingredients You Need for Sweet Potato Katsu Curry [Vegan]

For the Sweet Potato:

1 teaspoon of coconut oil
2 medium sweet potatoes
1/4 teaspoon of salt
1/4 teaspoon of pepper

For the Katsu Curry:

1 teaspoon of coconut oil
4 spring onions
2 apples
1 celery stick
1 cup of boiling water
1 vegetable stock cube
2 teaspoons of rice wine vinegar
2 teaspoons of curry powder
1 teaspoon of grated fresh ginger
1/2 teaspoon of salt
1/2 teaspoon of pepper

For the Rice:

2/3 cups rice
Water (refer to the packet instructions)

Order with Instacart Download Our App

How to Prepare Sweet Potato Katsu Curry [Vegan]

Firstly, turn on your oven to 356°F.
Then peel your sweet potato and slice finely. The thinner you can cut it, the quicker it will cook.
Then in a pan, add 1 tsp of coconut oil and add your sweet potato to it on low heat. Mix it all together until the coconut oil has melted and covered the sweet potato.
Then remove off the heat and put your sweet potato on an oven-proof tray. Sprinkle with around 1/4 of a tsp each of salt and pepper and then put in the oven for 20-25 minutes, flip each piece halfway through to make sure it's evenly cooked.
In the same pan that you melted the coconut oil in previously, add another tsp of coconut oil on low heat. While it's melting, start to peel and chop your apples into small chunks and gradually add to the pan, mixing regularly.
Then chop your spring onions and celery and add to the pan along with fresh ginger and curry powder.
Cook for around 3 minutes then add your boiling water, vegetable stock cube, salt, and pepper. Increase the heat until it begins to boil then reduce to a low simmer. Cook for around 20 minutes, stirring often.
While your sauce is cooking, begin to cook your rice according to the packet instructions.
Check your sweet potato, if it's cooked by now, turn your oven off and leave to keep warm.
Once your curry is cooked, add to a food processor with your rice wine vinegar. Blend until smooth and then serve with rice and sweet potato.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!