The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
LEON's Crispy Sweet Potato Katsu
Eat the rainbow with Mindful Chef x LEON. In this plant-based take on the iconic katsu curry, you’ll coat bright sweet potatoes in a light yoghurt batter and crunchy panko breadcrumbs. Bake until golden, then serve over a bed of fluffy brown rice and a creamy homemade katsu sauce, packed with colourful veggies and warm spices. Unbelievably tasty!
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 carrot
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 30g panko crumb (yellow pea flour)
- 1 tbsp maple syrup
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 80g mangetout
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 sweet potato
- 40g creamed coconut
- 3 radish
- 1 unwaxed lemon
- 80g brown rice (brown rice (100%))
Nutritional Information
Calories: 745
Protein: 15g
Carbs: 106g
Fat: 31g
Ingredients
- 3 radish
- 1 unwaxed lemon (use half)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 carrot (use half)
- 1 tbsp maple syrup (use half)
- 80g brown rice (use half) (brown rice (100%))
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 30g panko crumb (use half) (yellow pea flour)
- 40g creamed coconut (use half)
- 1 sweet potato (use half)
- 80g mangetout (use half)
Nutritional Information
Calories: 769
Protein: 16g
Carbs: 111g
Fat: 31g
LEON's Crispy Sweet Potato Katsu
Eat the rainbow with Mindful Chef x LEON. In this plant-based take on the iconic katsu curry, you’ll coat bright sweet potatoes in a light yoghurt batter and crunchy panko breadcrumbs. Bake until golden, then serve over a bed of fluffy brown rice and a creamy homemade katsu sauce, packed with colourful veggies and warm spices. Unbelievably tasty!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted hot water to a boil
- Line a baking tray with parchment paper
- Pull out a large frying pan, 2 medium mixing bowls, a small mixing bowl & a sieve
Make the crispy sweet potato
- Cut the sweet potato into 1cm half moons
- Add half the yoghurt to a medium mixing bowl with 2 tbsp of water. Season with salt and pepper
- Add the panko to the other medium mixing bowl
- Mix the sweet potato into the coconut yoghurt, then one by one coat in the panko crumb evenly. Add to the lined baking tray, and drizzle with 2 tsp of oil
- Bake for 25-30 mins, until the crumbed sweet potato is cooked through and golden
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, quarter the lemon. Halve the carrot and cut into 1/2cm half moons. Halve the mangetout
Make the katsu sauce
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrot and cook for 3-4 mins, until softening
- Add the ginger & garlic paste and curry powder. Cook for 1 minute, then add the mangetout, creamed coconut, maple syrup, half the tamari, the remaining yoghurt and 200ml of water (100ml for 1 person)
- Simmer for 5-7 mins, until the sauce has thickened and the carrot is cooked. Squeeze in the juice from one lemon wedge and season with salt and pepper
Make the pickled radishes
- Meanwhile, trim the radishes and thinly slice
- Add to the small bowl with the juice from the remaining lemon. Season with a pinch of salt
Plate up
- Once drained, mix the rice with the juice of one lemon wedge and the remaining tamari
- Serve the katsu sauce on top of the rice, and top with the crispy sweet potato
- Garnish with the pickled radishes
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