Vegan Katsu Curry (like Wagamamas!)

🍛 VEG KATSU CURRY 🍛 katsu curry is a classic for a reason. it’s warming, comforting + so delicious. and this is how I like to make it at home. ad now I grew up ordering katsu curries at with family + friends, so its always fun to recreate it at home 👨🏻‍🍳 here, we’ve used aubergine, butternut squash + sweet potato, just like you’ll find at wagas with their yasai katsu. then, I whipped up the classic curry sauce too 🍛 you can find my full recipe below - enjoy + let me know if you give it a go👇 INGREDIENTS (serves 4) 1 aubergine 1 sweet potato 1 small butternut squash 150 g plain flour 200 ml plant milk 150 g panko breadcrumbs Vegetable oil (for frying) CURRY SAUCE 1 onion 1 carrot 4 garlic cloves Thumb size piece of ginger 1 tbsp curry powder 1 tsp each: ground coriander, cumin + turmeric 1 tbsp plain flour 500 ml veg broth (1 stock cube + boiling water) 200 ml coconut milk 1 tbsp soy sauce 2 tbsp olive oil Rice, spring onion + red chilli to serve * METHOD PINNED AT THE TOP OF THE COMMENTS *

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the curry sauce, finely chop the onion + carrot, then sautee in olive oil, on a medium high heat, with a pinch of salt for 5 mins until soft. Add the minced garlic + ginger, then fry for another minute. Add the spices, cook out for 2 mins, then add the flour + cook for another minute. prepare your veg stock, then add 1 ladle, stirring until thickened, then continue to gradually add until a thickened sauce forms. simmer for 5-10 mins, then blend until smooth. add the coconut milk, soy sauce, then season to taste with salt + pepper. For the katsu, peel the sweet potato + squash, then chop into 2cm rounds. Chop the aubergine into similar sized rounds. In three trays / shallow bowls out, fill one with flour, one with milk + one with breadcrumbs. Season the flour + breadcrumbs with salt + pepper. Carefully coat the veg first in the flour, then milk, then breadcrumbs, making sure to wholly cover. If you have trouble here, whisk 1/2 the flour with the milk until a thin paste forms - dip in this then straight into breadcrumbs. Heat your oil up to medium high, then carefully place the katsu (2 at a time if using smaller pan) into the oil. Cook for 3-4 mins on each side, basting as you go, then flip. Remove once golden + crisp. Drain away the excess oil with kitchen roll. To serve, get some rice in a bowl, followed by a good ladle of curry sauce, 3 katsu pieces + garnish with spring onion + chilli. Enjoy!

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