Sweet potato katsu curry

Step 1

Preheat the oven to 200°C (fan)/220°C/gas mark Line two baking trays with non-stick baking paper.

Step 2

Peel and thinly slice 2 medium sweet potatoes.

Step 3

Dip into the plain flour, then the dairy free milk then into the panko breadcrumbs. Ensure that both sides are coated.

Step 4

Place on the baking tray and repeat with the remaining slices. Refill your flour, milk and panko breadcrumbs as needed. You may find you get bits of lumpy flour in the milk which you will need to remove and discard.

Step 5

When done bake in the oven for 10-15 minutes on each side, or until cooked through and turning golden brown. Cooking time will depend upon the thickness of your slices.

Step 6

Heat 2 tbsp sunflower oil in a large saucepan.

Step 7

Add 1 chopped onion and 1 diced carrot. Stir, cover with a lid, and reduce the heat to low. Sweat for 10-15 minutes, stirring occasionally, until soft.

Step 8

Add 2 cloves chopped garlic and a 1 inch piece of chopped ginger. Stir and cook for one minute.

Step 9

Add 2 tbsp mild curry powder and 1 tbsp plain flour. Stir well.

Step 10

Gradually add 500ml vegetable stock, a little at a time, stirring as you go. This will help it remain thick.

Step 11

Bring to boil, then reduce to a simmer. Add 1 tbsp soy sauce and 1 tbsp maple syrup.

Step 12

Allow to cool slightly then blend with a handheld blender or transfer to a jug blender. Blend until smooth, then return to the pan and reheat.

Step 13

When the sweet potato slices are cooked serve with katsu sauce poured over the top, some rice, sesame seeds, and some sliced cucumber or pickles on the side.