Sweet potato katsu curry


Serves four

For the sweet potato

  • 200ml U:Me Coconut Oil Blend
  • 2 large sweet potatoes, peeled
  • 75g plain flour
  • 3 eggs, beaten
  • 150g breadcrumbs (ideally use panko breadcrumbs for best results)
  • 1 tsp sea salt

For the curry sauce

  • 2 tbsp U:ME Coconut Oil Blend
  • 1 onion, finely sliced
  • 4 garlic cloves, sliced
  • 1 large thumb-sized ginger, sliced
  • 1 medium carrot, sliced
  • 1 medium banana, sliced
  • ½ Granny Smith apple, cored and roughly chopped
  • 2 tbsp mild curry powder
  • 1 tsp garam masala
  • 1 tsp mild chilli powder
  • 3 tbsp dark soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp white wine vinegar
  • ½ vegetable stock cube
  • 300ml boiling water

For the fried rice

  • 1 tbsp U:Me Coconut Oil Blend
  • 300g long-grain rice, cooked to packet instructions
  • 5 eggs, beaten
  • 2 tbsp dark soy sauce

To serve

  • 2 spring onions
  • 1 red chilli
  • Sriracha (optional)

Allergens: gluten, eggs


Preheat the oven to 180 degrees.
To make the curry sauce, place a saucepan over a medium heat, add 2 tbsp of U:Me oil followed by the onion and a pinch of salt, stirring regularly for 5 minutes until soft. Add the garlic and ginger and cook for a further 2 minutes stirring frequently before adding the sliced carrot, banana, apple, curry powder, garam masala and chilli powder.

Continue to cook and stir for a further 2 minutes before sprinkling in the stock cube and boiling water. Turn the heat down and simmer with the lid on, for 15-20 minutes until everything becomes soft. Transfer to a blender with the soy sauce, vinegar and maple syrup, blend until you have a smooth and thick sauce and keep warm.

Peel and slice your sweet potatoes into rounds around 0.5cm thick. Get ready to panné (coat in breadcrumbs) the sweet potato. Put the flour in a bowl and season with the salt. Pour the beaten egg into a second bowl. Put the panko breadcrumbs into a third bowl and line two baking trays with a double layer of kitchen roll.

Fill a frying pan with 100ml of the U:Me oil and leave it over a medium heat for a couple of minutes to heat up. Dredge the sweet potato in the seasoned flour first, then in the egg and finally in breadcrumbs, pressing slightly. In batches, fry for about 2-3 minutes on each side until the coating becomes golden brown.

Remove with a slotted spoon onto the baking trays lined with kitchen roll to remove any excess oil. Turn the oven off and place in the oven to keep warm whilst you fry the remaining slices. You will need the additional 100ml U:Me oil to fry all the slices. Once all the potatoes are fried, wipe out the frying pan and cook the fried rice.

Over a high heat add the tbsp of U:Me oil, leave for 30 seconds and add the rice, stir for a further 30 seconds and make a well in the middle, pour in the eggs and leave to set for 30 seconds, then stir constantly, coating the rice with the eggs for a further 1-2 minutes until the eggs cooked through, stir in the soy sauce and take off the heat.

To serve, fill the bowl two thirds full of rice and the remaining third with the sauce, place 5 sweet potato slices on top, and scatter around the chilli and spring onion, and a squirt of sriracha if using.