So it’s still quite chilly outside and with all this wind why not cosy up to my comforting and super easy sweet potato Katsu curry? It couldn’t be more straightforward guys, as long as you have curry powder there’s not much more to it. Best part? It is gluten free as well! Happy days indeed! All you need is:
1-2 tbsp ghee or avocado oil
1 onion, peeled and chopped
5 whole garlic cloves, peeled
2 carrots, peeled and chopped
2 tbsp of polenta
2 tbsp medium curry powder
2 tbsp. of cornflour
500ml of water or vegetable stock
1 tbsp of soy sauce
2 bay leaves
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
Japanese rice or the rice you have to hand, pickles and salad to serve
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. 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. 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.
While you are waiting for the sauce to thicken, simply dip your sweet potato medallions in the beaten egg and then dust with the polenta and season it as desired and fry on both sides on a medium heat…4 minutes on each side should do the trick but keep an eye on it as it can burn so very easily! You could also use chicken if you prefer, it is equally as delicious.
Happy Baking guys!