Coco & sweet potato karē raisu (Thai-style Japanese curry
Japanese katsu curries are my winter comfort food, however recipes are hardly vegan.
Using thai techniques I’ve managed to replicate its taste with sweet potatoes!
Ingredients
Directions
Step 1
Cook the rice following instruction and set aside.
Step 2
Grate the shallots and apple. Dice the sweet potato.
Step 3
In a bowl, dissolve the curry paste and coconut cream in the vegetable stock. Set aside.
Step 4
In a blender, crush together the coriander and peanuts. Set aside.
Step 5
In a frying pan, heat the coconut oil and throw in the grated shallots and apple. Sauté for 1-2mn until fragrant, then add sweet potato dices and stir well.
Step 6
Add the curry-coconut-stock mix, reduce to low-medium heat and cook for 15-20mn until the liquid thickens to a cream and the sweet potato is tender.
Step 7
Throw in the baby spinach and half of the coriander-peanuts mix. Stir well and add the Vegant Nuoc Mam for an umami taste.
Step 8
Serve immediately and sprinkle coriander-peanuts on top!
