Hidden Veggie Katsu Curry
This recipe is for the Wagamama fanatics like myself. This Vegan Katsu Curry made with your choice of crispy tofu or aubergine is a wholesome dupe of the classic Wagamama recipe. Super simple to re-create and a great one for ditching the take-aways for an impressive home-cooked version. The sauce is perfect for freezing too, ready to grab for whenever you fancy a good old comfort dish.
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Serves: 4 | Total Cooking Time: 40 minutes
Ingredients
2 large red or white onions, finely chopped
4 garlic cloves, diced
150g carrots, diced
2 thumb sized pieces of ginger, peeled and chopped
1 tbsp medium curry powder
2 tbsp tamari (or soy sauce)
4 tsp apple cider vinegar
30g smooth almond butter (optional)
2 vegetable stock cubes, dissolved in 550ml boiling water
1 lemon, juiced
4 tsp garam masala
2 tbsp cornflour, mixed with 4 tbsp water
Aubergine / Tofu:
400g firm tofu (if you want a more meaty texture, read the blog above) OR 400g aubergine
100g flour (I used wholemeal spelt)
1 tbsp medium curry powder
Sprinkle of black pepper, to taste
150ml unsweetened almond milk
200g wholemeal bread (store-brought breadcrumbs can also be used)
Instructions
Heat up a frying pan on medium heat and sauté the onion, carrots, garlic, and ginger for 10-15 mins with a little water/oil, until soft (keep adding little splashes of water along the way, if needed, to prevent the vegetables from sticking to the pan).
Make the curry paste by adding the tamari and the medium curry powder into the pan, cook for 2-3 minutes and then take off the heat and place in a blender along with the almond butter. Blend until as smooth as possible, then leave to one side.
Preheat the oven to 200°C. Mix the flour, milk, curry powder and pepper in a small bowl until smooth. Break up your bread and place it into a blender, then pulse until crumbly. Place the bread crumbs into a separate bowl.
Slice your aubergine 1cm thick, or if using tofu: cut the tofu into a 2cm thick ‘chicken fillet’ slab (if you are using frozen tofu, the tofu should already be sliced). Dunk the aubergine or tofu slices into the flour mix and then into the breadcrumbs, turning them round repeatedly so all sides are fully coated. Place them one by one flat onto a lined baking tray. Bake for 15 minutes for those using aubergine and 30 minutes for those using tofu, flipping them half way.
At this point, if using dry rice, begin to cook the rice according to the packet instructions.
Meanwhile, pour the curry paste back into the pan on medium heat and add in the vegetable dissolved stock, apple cider vinegar and the garam masala. Mix well.
In a small cup, mix together the corn flour and water. Add the mixture into the curry then continuously stir over low heat until it begins to thicken. Once thickened, leave to simmer for 10 minutes.
At the last minute, add in the lemon juice then serve up your rice, your baked tofu/aubergine and pour over your katsu sauce. Dig in and enjoy!
As always, if you made this dish, please share with me social media and know that on the other end of your phone is me with a huge smile on my face, a big heart and maybe doing little a happy dance (no maybe about it, I will definitely be doing a happy dance). Thank you! x