Vegan sweet potato katsu

Serves: 4

Time: 28 mins

INGREDIENTS

600g sweet potatoes sliced into 1cm thick rings

vegetable oil

salt + pepper

250 g jasmine rice

1 onion peeled + chopped

2 carrots diced into small pieces

6 garlic cloves peeled + chopped

1 tbsp medium curry powder

1 x 400ml tin of coconut milk

1 tbsp maple syrup

40 g panko breadcrumbs

2 spring onions finely sliced

METHOD

Preheat the oven to 200°C fan/220°C/gas 7 and line a large baking tray with baking paper. Place the sweet potatoes on the tray, drizzle with oil, and sprinkle with pinches of salt and pepper. Toss, then roast for 20–25 minutes, or until soft.

Meanwhile, cook the rice according to the packet instructions. While the rice is cooking, heat a drizzle of oil in a frying pan on a medium heat. Fry the onion, carrot, and two-thirds of the garlic for 8 minutes, then add the curry powder and a pinch of salt and fry for 1 minute. Stir in the coconut milk and maple syrup and simmer for 5 minutes, then remove the sauce from the heat and blend until smooth.

Drizzle a little oil into a separate frying pan and add the remaining garlic along with the panko and pinches of salt and pepper. Fry for 3 minutes or until the panko is golden, stirring constantly to prevent burning.

To serve, place a portion of rice on each serving plate, along with some katsu sauce and sweet potato. Sprinkle over the toasted panko and finish with the spring onions.

Recipe credit: The Happy Foodie