Vegan katsu curry
Friday, April 5, 2019
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Vegan katsu curry is an egg-free version of a Japanese dish yasai katsu curry. Panko fried aubergine and sweet potato with a curry sauce, rice and salad.
Ingredients
∙ Serves 4
Produce
1 Aubergine, large
2 Carrots, medium
5 Garlic cloves
3 tsp Ginger
1/2 Granny smith
1 head Lettuce
1 Onion, large
1 Sweet potato
Condiments
2 tsp Mirin
4 tsp Tamari or soy sauce
1 heaped tbsp White miso paste
Pasta & Grains
1 1/2 cups Your favourite rice, cooked or steamed
Baking & Spices
1/2 cup All purpose flour / rice flour
4 tsp Curry powder
1 tsp Garam masala
1 Salt & pepper
2 tbsp Sesame seeds
Oils & Vinegars
1 High smoke oil
2 tbsp Neutral tasting oil
2 tsp Rice vinegar
Bread & Baked Goods
100 g Panko breadcrumbs** or gf breadcrumbs if required
Other
about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
Ingredients
∙ Serves 4
Produce
1 Aubergine, large
2 Carrots, medium
5 Garlic cloves
3 tsp Ginger
1/2 Granny smith
1 head Lettuce
1 Onion, large
1 Sweet potato
Condiments
2 tsp Mirin
4 tsp Tamari or soy sauce
1 heaped tbsp White miso paste
Pasta & Grains
1 1/2 cups Your favourite rice, cooked or steamed
Baking & Spices
1/2 cup All purpose flour / rice flour
4 tsp Curry powder
1 tsp Garam masala
1 Salt & pepper
2 tbsp Sesame seeds
Oils & Vinegars
1 High smoke oil
2 tbsp Neutral tasting oil
2 tsp Rice vinegar
Bread & Baked Goods
100 g Panko breadcrumbs** or gf breadcrumbs if required
Other
about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas