VEGAN KATSU CURRY RECIPE - BBC GOOD FOOD
Enjoy a vegan version of katsu curry, with crispy, golden tofu. Serve with rice, fresh herbs and cucumber and carrot ribbons
Provided by Cassie Best
Categories Dinner, Main course, Supper
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 2
Number Of Ingredients 18
Steps:
- 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 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.
- 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.
Nutrition Facts : Calories 1124 calories, FatContent 48 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 129 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 12 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.9 milligram of sodium
KATSU CURRY RECIPE - BBC GOOD FOOD
Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference
Provided by Cassie Best
Categories Dinner, Main course
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 17
Steps:
- First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
- Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
- When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
- Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.
Nutrition Facts : Calories 743 calories, FatContent 32 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 6 grams fiber, ProteinContent 29 grams protein, SodiumContent 1.4 milligram of sodium
More about "vegan katsu curry recipe recipes"
CHICKEN KATSU CURRY BURGER RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course
Cuisine Japanese
Calories 1080 calories per serving
- Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.
CHIP SHOP CURRY SAUCE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Condiment
Calories 124 calories per serving
- Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat.
JAPANESE CHICKEN KATSU CURRY RECIPE - JAPAN CENTRE
From japancentre.com
AUTHENTIC VEGAN JAPANESE CURRY (GLUTEN FREE ... - OKONO…
From okonomikitchen.com
SIMPLY DELICIOUS VEGAN RECIPES - VEGAN HUGGS
From veganhuggs.com
KATSU CHICKEN CURRY - PINCH OF NOM
From pinchofnom.com
EASY THAI PUMPKIN CURRY - LOVING IT VEGAN
From lovingitvegan.com
CHEZ JORGE – TAIWANESE VEGAN RECIPES
From chejorge.com
AIR FRYER CHICKEN KATSU WITH HOMEMADE KATSU SAUCE RECIP…
From allrecipes.com
SWEET POTATO COCONUT CURRY - SO VEGAN
From wearesovegan.com
CHICKEN KATSU RECIPE | ALLRECIPES
From allrecipes.com
JAPANESE CURRY - WIKIPEDIA
From en.m.wikipedia.org
SWEET POTATO COCONUT CURRY - SO VEGAN
From wearesovegan.com
HAIRY BIKERS' MAMA'S BEEF CURRY | INDIAN RECIPES - GOODTOKNOW
From goodto.com
RECIPES - RHITRITION
From rhitrition.com
TASTY VEGETARIAN RECIPES | JAMIE OLIVER
From jamieoliver.com
CHICKEN KATSU RECIPE | ALLRECIPES
From allrecipes.com
JAPANESE CURRY - WIKIPEDIA
From en.m.wikipedia.org