63. Vegan Katsu Curry

I really don’t have a particular preference for the Japanese curry roux - I’ve never had one I didn’t enjoy. Try different ones if you can find them, looking out for animal free products. If you can’t find fukujinzuke at your local Asian supermarket, it’s completely fine to leave it off or substitute pickled ginger (benishoga) instead - which is what I did (because I didn’t want to buy a 2kg bag of fukujinzuke!).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the rice on to cook, using the method of your choice.

Step 2

In a large pot, soften the onion in the margarine until sautéed nicely and translucent. Then add the sweet potato and carrot, cook for a minute to seal those veggies, then add the water. Bring back up to the boil and cook for 10 minutes before adding the zucchini and capsicum, as well as the curry roux (broken off into pieces) and apple purée. Stir until the roux is dissolved, and cook until the vegetables are ready. Taste and add seasoning as required - for salt/umami add soy sauce, msg or stock powder, and if it’s a bit too rich/salty add a touch of apple cider vinegar. It should be the consistency of bechamel, so add water if it’s a little too thick.

Step 3

Cook the schnitzels according to packet instructions, usually in the oven at 200 degrees for about 10 minutes each side. Cut into 2-3cm strips.

Step 4

Serve the curry by segregating the rice from the curry on opposite sides of a low-sided bowl. Split them with the vegan schnitzel in between, and serve fukujinzuke pickle on the side of the rice.