Vegan katsu curry

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving

  • kcal1124
  • fat48g
  • saturates18g
  • carbs129g
  • sugars18g
  • fibre12g
  • protein37g
  • salt1.9g
  • Ingredients
  • Method
  • Ingredients

  • 2 tbsp rapeseed oil or vegetable oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 200g cooked rice (we used basmati)

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • ¼ large cucumber, peeled into ribbons
  • 1 carrot, peeled into ribbons

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • handful of mint leaves or coriander leaves, or both
  • lime wedges, to serve
  • For the curry sauce

  • 1 tbsp rapeseed oil or vegetable oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large garlic clove, crushed
  • 2cm piece ginger, peeled and grated or finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tbsp curry powder, mild or medium
  • ¼ tsp ground turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 200ml coconut milk

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tsp maple syrup (or honey if not cooking for vegans)

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • For the katsu

  • 1 tbsp cornflour
  • 280-300g block firm tofu
  • 200g dried breadcrumbs, we used panko (gluten-free if necessary)
  • Method

    1. First, make the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup and 100ml water. Season well, cover and simmer over a low heat for 20 mins, topping up with more water if it gets too thick.

    2. Meanwhile, slice the tofu in half through the centre. Carefully cut each piece into four triangles. In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. Put the breadcrumbs in a second bowl. Dip the tofu pieces into the flour mixture, then the breadcrumbs, turning until well coated.

    3. When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. If the sauce is too thick, add a little more water. Taste and add more salt, maple syrup or some lime juice, if you like. Keep warm.

    4. Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and hot through. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.

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