Vegan · vegetarian

Katsu Curry

Best day ever,  I’ve finally made a Katsu Curry from scratch that actually resembles wagamamas! Infact Anna said it was better… and chris quite liked it too 🙂

I made mine Yasai Katsu so it’s vegan !

This is so so easy to make and so so worth it!

PS. YOU WILL NEED A BLENDER

Ingredientsimg_6957

serves 3-4

For the Katsu Curry sauce

  • 2-3  onions sliced (mine were tiny)
  • 5 cloves of garlic chopped
  • 1 cm chunk of ginger (the tiny piece on my picture of ingredients)
  • 1 heaped tbspn of curry powder – I used medium spiced
  • 1tbsp flour
  • 600ml veg stock
  • either a drizzle of honey or a tsp of sugar/maple syrup
  • 2tbsp of rice wine vinegar
  • 2tbsp of soy sauce
  • fresh chilli and lime to serve (optional)

For the Yasai Vegetables

  • Selection of vegetables such as sweet potato, aubergine, courgette and pepper sliced into 1/2 cm thick slices (about 4 slices of veg per person is enough Eg. 2 aubergine, 2 sweet potato each)
  • 2 cups of flour
  • 1 cup of water
  • 80g dried breadcrumbs

To make the sauce

  1. Heat a tbspn of oil in a pan and fry the onions on a medium heat for 10 mins until soft
  2. Add the garlic and ginger and fry for another 5 mins
  3. Stir in the curry powder and cook for 30 seconds
  4. Add the flour and veg stock and simmer for 15 minutes
  5. Blend!
  6. Add back to the pan and drizzle in either honey or the sugar, the rice wine vinegar and soy sauce.
  7. Continue to simmer on low for 15- 20 mins to thicken, stirring occasionally whilst preparing the Yasai vegetables.
  8. Taste before serving as it may need more honey/sugar depending how salty your stock/soy sauce tastes.

To make the Yasai Vegetables

  1. Prepare all the vegetables you are using by cutting into 1/2 cm slices, this ensures they will be soft all the way through. I set Chris this task and I’ve never seen him concentrate so much haha (they still came out wonky 😉 )

    img_6961
    concentration Chris cutting courgette
  2. Get three small bowls
  3. In one bowl add a cup of flour
  4. In a second bowl add a cup of flour and a cup of water, stirring until it makes a thick liquid
  5. In the third bowl add the bread crumbsimg_6970
  6. Take a vegetable slice and dip first into the flour, then the flour and water mixture, then finally into the breadcrumbs until evenly coated. Repeat until all vegetables are ready to fry.

    img_6971
    Anna and Chris bonding having “fun” making the veg hahahahah
  7. In a frying pan add some oil, enough to cover the bottom of the pan in a thin layer, and add the slices, frying for 1-2 mins on each side until golden brown. check with a knife to see if soft
  8. Serve with rice and the Katsu Curry sauce on top!
img_6974
I served mine with a side salad drizzled with hoisin sauce (PS hello feet)
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