Who doesn’t love a good Katsu curry? If you raised your hand and said the words “me”…..then what on earth is wrong with you! Katsu curry has to be one of the most popular dishes of the last few years, one that I never get bored of.
In a hurry?
So, the things that sets this recipe apart from other katsu recipes, is that this can be done with minimal steps and is really simple. It is nutrient-dense, so there is no need to feel guilty when eating this.
Not just curry
When making this really simple sauce, don’t think that you have to have a full on curry. Think outside the box a little, have it in a wrap or even over a cold rice and shredded vegetable salad.
I have included the recipe for a delicious Sweet potato Katsu curry. This recipe can obviously be adapted so that if you wanted chicken, aubergine, halloumi etc then you can substitute easily.
Recipe for 2 people
- 2 Sweet Potatoes
- Panko breadcrumbs (if these are unavailable, then regular breadcrumbs will be fine)
- 1 x onion
- 2 x carrots
- 500ml gravy
- 1 tsp peanut butter
- 2 tspns mild curry powder
- 2 tbspn Soy sauce
- Preheat oven to 185°c
- Slice your Sweet potato lengthways, about as thick as a slice of bread, drizzle with a little oil and place in the oven for approximately 15 minutes.
- Put two handfuls of breadcrumbs onto another tray and put in the oven until golden brown in colour.
- Whilst these are in the oven, slice your onion and carrots (no need to peel the carrots, just wash). Slice as thinly as you can so they blend easily. Cook for only a few minutes on a medium heat so they start to soften but without the colour.
- Remove from the heat, throw in your curry powder, soy sauce, and peanut butter and mix.
- Place into a blender and blitz. Add the gravy and now blend until smooth.
- Remove the breadcrumbs from the oven. Check the sweet potato, if you can easily get a knife through it then it is done.
- Serve some rice in a bowl if you wish, place your sweet potato on the rice and sprinkle over the breadcrumbs, be very generous here.
- Pour over the katsu sauce and enjoy. I topped mine with some pickled red cabbage, spring onion and carrot shavings, these are all optional but highly recommended.
By simple ensuring you are using a vegan gravy, then this meal is is completely vegan. Which means this katsu can be adapted for almost anyone…….what are you waiting for?
Like what you see?
If you like the look of this recipe and fancy seeing some more then come and be social, check out The Urban Canteen on Instagram, Facebook, Twitter and Youtube. Leave comments, like, share subscribe and be part of an ever growing community. We love hearing from you guys, so get in touch and get social.
As always, thank you very much for taking a look #theurbancanteen