Niki’s Sweet Potato Katsu Curry

This classic Japanese curry recipe is quick and easy to make and tastes delicious. Not only is the sweet potato a great source of vitamin A, but the mild madras curry power used in this dish contains turmeric, a true superfood – it’ a wonderful anti-inflammatory and can help to lift your mood along with being a powerful antioxidant. All you need is:

INGREDIENTS:

For the katsu curry:

1-2 tbsp ghee
1 red or white onion, peeled and roughly chopped
5 whole garlic cloves, peeled
2 -3 carrots, peeled and chopped
2 tbsp mild madras curry powder
2 tbsp of cornflour
250ml of water or vegetable stock
1 tbsp of tamari
3 bay leaves

For the sweet potato medallions:

1 free-range egg, beaten lightly
3-4 tbsp of coconut oil or ghee for shallow frying
2 medium sized sweet potatoes, sliced into ½ inch thick medallions
3 tbsp of polenta, for dusting

From your kitchen:

A wooden spoon
A sharp knife
A silicone spatula
A couple of teaspoons for measuring
A couple of plates
A saucepan
A frying pan
A chopping board
Ingredients:
(Use organic/natural real food ingredients where possible)

Method:

STEP 1:
To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté gently for 2 minutes, then throw in the carrots and sweat slowly for a further 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise.

STEP 2:
Stir in the curry powder and cook for a minute. Slowly pour in the stock and cornflour until combined and whisk thoroughly whilst doing so.

STEP 3:
Next add in your soy sauce and bay leaves and bring to the boil, then reduce the heat and simmer for 15 minutes, so the sauce thickens but is still of pouring consistency.

STEP 4:
While you are waiting for the sauce to thicken, simply dip your sweet potato medallions in the beaten egg and then lightly dust with the polenta and season it as desired and fry on both sides on a medium heat…4 minutes on each side will do the trick but keep an eye on it as it can burn so very easily!

I love to serve my katsu curry with a serving of turmeric rice but you can also opt for a light green salad consisting of baby leaf spinach and rocket…delicious!

Happy baking guys!

ABOUT THE AUTHOR:
Niki Bakes has been a gluten free and dairy free food blogger for over five years. Her blog is dedicated to tasty yet nutritionally balanced dishes that are straightforward and easy to prepare.

Fancy a healthy version of a Thai green curry? Then why not check out this recipe from Joe Wicks, AKA The Body Coach.