Vegan Katsu Curry
This vibrant katsu curry features crispy, golden tofu, served with fluffy rice, fresh herbs, and refreshing cucumber and carrot ribbons. A flavorful and satisfying vegan meal.
Instructions
- 1
First, make the curry sauce. Heat the rapeseed oil (1 tbsp) in a pan and cook the onion (1) and carrot (1 large) until soft and starting to caramelise, about 8 mins. Add the garlic clove (1 large) and ginger (2 cm) and sizzle for another minute or so, then stir in the curry powder (0.5 tbsp) and ground turmeric (0.25 tsp). Once the spices are warmed through, add the coconut milk (200 ml), maple syrup (2 tsp) and water (100 ml). 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 firm tofu (280 g) in half through the centre. Carefully cut each piece into four triangles. In a wide bowl, mix the cornflour (1 tbsp) with water (3 tbsp) and some [seasoning] until combined. Put the dried breadcrumbs (200 g) in a second bowl. Dip a [tofu] piece into the flour mixture, then the [breadcrumbs], turning until well coated. If the crumbs are not sticking well, make the cornflour mixture a little bit thicker and try again. Press firmly.
- 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 [rapeseed 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 cooked rice (200 g) in bowls and top with the curry sauce, crispy [tofu], the cucumber (0.25 large) and carrot (1) ribbons, [handful mint leaves] and [lime wedges].
Nutrition Facts
Per portion