Vegan katsu curry

2020-04-16

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

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.
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.
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.
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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