Sweet potato is used to recreate this classic comforting dish, but you can use whatever you plant-based option you like! Tempeh or seitan are also great choices. Either way the result is tender, savory, and delicious.

Sweet Potato Katsu Curry [Vegan]







  • 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 tablespoons plain flour (for the curry)
  • 2 tablespoons curry powder
  • 2 and a half cups vegetable stock
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 bay leaf
  • 1 slice bread, chopped to crumbs in a food processor
  • 2 tablespoons gram flour (or plain flour) (for the coating)
  • 2 tablespoons sesame seeds
  • Soy milk
  • Rice, to serve.


  1. 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.
  2. Pour over the stock and add the maple syrup, soy sauce and bay leaf. Cover and simmer for 20 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the sweet potato pieces and the sauce over sticky rice (or rice of your choice!)

Nutritional Information

Per Serving: Calories: 337 | Carbs: 41g | Fat: 7g | Protein: 6g | Sodium: 80mg | Sugar: 5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.