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Miguel Barclay’s sweet potato katsu curry

This vegan version of the Japanese classic teams crisp sweet potato fritters with a tangy soy and syrup-flavoured curry sauce

By , 30 July 2019

(13 votes)

Miguel Barclay’s sweet potato katsu curry
  • Prep: 10 Mins
    Cook: 30 Mins

  • Serves: 1

Nutritional Info
Each 415g serving contains
  • Energy

    2570KJ

    614KCAL

    31%
  • Fat

    12.0g

    low

    17%
  • Saturates

    0.8g

    low

    4%
  • Sugars

    38.6g

    high

    43%
  • Salt

    1.12g

    low

    19%
of your reference intake.
Typical energy values per 100g: 619kJ/148kcal.
Ingredients
  • 1 medium sweet potato, cut into 4 x 1cm slices
  • 50g Smart Price long grain rice
  • 1tsp TRS Mild Madras Curry Powder
  • 5tsp golden syrup
  • 1tsp reduced-salt soy sauce
  • 1 spring onion, sliced lengthways
  • STORE CUPBOARD
  • Vegetable oil, for frying
  • 100g Smart Price self raising flour
  • 1tsp Smart Price plain flour
Method
  • Put the vegetable oil in a deep-fat fryer and preheat to 170C.

  • In a bowl, whisk the self-raising flour with 150ml water. Dip the sweet potato slices in the batter, then fry in the oil for 10 mins or until golden, crisp and cooked through. Remove with a slotted spoon, drain on kitchen paper and keep warm.

  • Meanwhile, put the rice and 150ml water in a pan, bring to a simmer and cook over a medium heat for 10-12 mins until the water has been absorbed and the rice is cooked. Remove from the heat and fluff up the rice with a fork.

  • For the curry sauce, put a frying pan over a medium heat and add the curry powder, syrup and plain flour. Mix to a paste, then stir in 100 200ml water, a little at a time, until you have the consistency you like. Stir in the soy sauce.

  • Serve the fritters with the curry sauce and rice, topped with the spring onion.