½ mug of basmati rice

1 mug of water, plus 150ml cold water for the batter

100g self-raising flour

4 x 1cm-thick slices of sweet potato

1 tsp plain flour

1 tsp curry powder

5 tsp golden syrup

Soy sauce

1 spring onion, sliced lengthways

Vegetable oil


Sweet Potato Katsu Curry Method

You could technically use any vegetable here, but I find that sweet potato works perfectly with the light and crispy tempura batter to make the perfect vegan Katsu Curry.

Put the rice and the mug of water in a saucepan with a pinch of salt, and cook over a medium heat with the lid on for about 7 minutes. When all the water has been absorbed and the rice is cooked, turn off the heat. Remove the lid and fluff up the rice with a fork.

Turn on the deep-fat fryer to pre-heat, or heat some vegetable oil (about 3cm deep) in a saucepan. Whisk the self-raising flour with the 150ml water and a pinch of salt in a bowl.

Dip the slices of sweet potato into the batter then fry them in the oil for about 10 minutes until golden and crisp and cooked all the way through. Remove with a slotted spoon and drain on kitchen paper.

To make the sauce, put a frying pan over a medium heat and add the plain flour, curry powder and golden syrup. Stir to create a paste, then start adding water little by little to create a sauce (you will probably need about 200ml in total). Finish by adding a splash of soy sauce.

Assemble the dish with the rice, sweet potato and sauce, then garnish with the spring onion.

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