Anyone else OBSESSED with the sweet potato katsu curry at Tampopo? I don’t do take aways too much, but when I do it’s ALWAYS a Deliveroo katsu curry. This is a dish I’ve been trying to recreate for a while now and I think I’ve found a secret ingredient that really makes the curry sauce sooooo delicious.
Ingredient notes: I sometimes get asked about where to buy some of the ingredients or what they are. In this recipe I used coconut aminos, which is a healthy, gluten and soy free alternative to soy sauce. You can read more about the health benefits of it here. Can I use soy sauce instead? Yes, sure you can, but if you want a soy free or gluten free alternative that packs a nutritional punch, then coconut aminos is for you.
It’s available from some health food stores and online, the brands I’ve used are Marigold and Coconut Secret.
Vegetable bouillon is a type of vegetable stock – it’s available in most supermarkets, and is pretty inexpensive. Some supermarkets have recently released their own brand of vegetable bouillon too. It’s vegetarian and some brands have vegan options too (Marigold has a vegan one). This recipe isn’t vegan though, as I’ve used eggs and honey in it.
This recipe can be kept in the fridge for 3 days and frozen for any longer than that.
If you do make it, please tag me in your posts on Instagram I’d love to see your creations and use the hashtags #staceyhogan #happyandhealthy
Ingredients (serves 4)
3 garlic cloves, crushed
2 tsp curry powder
400ml vegetable bouillon
1 tsp honey
1 tbsp coconut aminos
1 medium apple, grated
1 onion, sliced
2 carrots, grated
1 bay leaf
1 tsp garam masala
1 tbsp olive oil
75g cabbage, shredded
300g sweet potato
Salt & pepper
500g cauliflower rice to serve
Chopped parsley to garnish
- Peel the sweet potatoes and slice thinly (no thicker than 0.5cm as they won’t cook through).
- Place the sweet potato slices in a pan of boiling water and heat over a medium/low heat for 4-5 minutes (until slightly softened). Drain, then pat dry with kitchen towels and set aside.
- Place half a tablespoon of olive oil in a frying pan and gently fry the onion and garlic. Once the onion is translucent, add in the carrot and apple and lower the heat. Leave for 3-4 mins.
- Add the curry powder, vegetable bouillon, honey, coconut aminos, bay leaf, tahini and garam masala, bring to the boil and then reduce to a simmer. Leave for 15-20 mins.
- Meanwhile, place the oats in a blender and blitz until ground, then place in a bowl. Crack the egg into a seperate bowl and mix well with salt and pepper. Coat each of the sweet potato slices in the egg, then the oats.
- Heat the remaining oil in a frying pan, then fry the sweet potato for 1-2 mins each side.
- Once the sauce is ready blend until smooth, if it’s a little bit too thick, add some water.
- Serve with your cauliflower rice, shredded cabbage and chopped parsley.
Love from Stacey x