Now vegetarians and vegan can too enjoy the deliciousness of Katsu Curry with this foolproof recipe. Vegan Katsu Curry, is a fully vegan version of the classic Japanese Katsu Curry.
A vegan katsu curry, comforting, simple and delicious filled with crispy tofu, sweet potato and aubergine, served on a bed of thick, sweet and mildly spiced aromatic brown curry sauce. Surely you are in a treat with this curry, which is going to please not only vegetarians but even non-vegetarians’ taste buds too!
I came to know about vegan yasai katsu curry a couple of years back, and I asked their staff to omit eggs from my curry and she said yes we can do that for you and they made a vegan katsu curry for me. It was an instant hit with me and my family. Well, since then we are a huge fan of vegan Japanese food, check my Vegan Sushi recipe.
I simply fell in love with Japanese cuisine because I thought that Japanese don’t just serve food but they serve incredible art on the plate. Visually you start eating.The arrangement of the food and its colour and shape boggles the mind! It’s a cuisine that satisfies all the senses.
So what is Katsu and in Katsu Curry? Katsu curry was developed in the 1940s by a customer at the Swiss Grill Restaurant in Japan. It’s now taken the UK by storm, especially the vegan version. Katsu means Cutlets in Japanese, and curry has three main section, a crispy panko (Japanese breadcrumbs) breaded vegetables, Tofu or non-veg ingredients.
A curry sauce which is mildly spiced and sweet, delicate and flavourful served with plain boiled rice and pickled ginger. Making vegan Katsu curry at home is fairly simple and not too much time consuming at all but if you are craving a katsu curry and want to eat in less than an hour, products from Yutaka can curb your cravings. Oishii (the food taste delicious)
Notes:-
I did not deep fried the vegetables, so I slightly softened them in the microwave for 40 seconds before breading and baking.
VEGAN KATSU CURRY
ingredients:
- 1 Large white onion chopped
- 1 Tbsp. Vegetable oil
- 800ml Water
- 100g Yutaka Japanese style curry cube
- 1 Large aubergine
- 1 Large Sweet Potato
- 1 packet Drained and pat dried Tofu
- 100g Plain flour
- 50g Cornflour mixed in little water
- Salt and pepper
- 200g panko bread crumbs
- Olive oil
instructions:
How to cook VEGAN KATSU CURRY
- Make curry sauce by heating a little oil in a pan, and fry the chopped onions on a low heat until lightly browned.
- Add 800ml cold water and bring it to boil.
- Turn the heat to medium and let the water simmer for 7 minutes.
- Then let the sauce cool down for a few minutes.
- Add 100g curry cubes into the sauce, stir until fully dissolved and simmer on low heat until thickened.
- Make Vegan Katsu Cut the sweet potato, aubergine and tofu into half cm slice and season with salt and pepper.
- Dredge in flour then dip into the cornflour mixture and coat with Yutaka Panko.
- Heat the oil in a pan and deep fry for a couple of minutes or until golden brown.
- Baked katsuPreheat the oven to gas mark 5-6.Line a baking sheet with tin foil and coat with cooking spray.
- Place panko-breaded vegetables and tofu and once again coat the ingredients with cooking spray.
- Bake the vegetables for 10-12 minutes on each side or until both sides are golden brown.
- Heat the sauce once again, and serve katsu with curry sauce and rice.
- Douzo meshiagare (Enjoy your meal)
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Shobha
Thursday 14th of December 2017
Looks so delicious .. I wonder if we will get this product in India.
Mayuri Patel
Thursday 14th of December 2017
And all this time I thought that Japanese cuisine is sushi and rice only! I didn't know they had a curry and that too vegetarian version. Great recipe.
Sasmita
Monday 11th of December 2017
Super delicious share 👌👌much tempting
Soniya saluja
Sunday 10th of December 2017
This curry looks and sounds super delicious!! I have given a try to Japanese cusine but in restaurants ...if I get my hands on these products out here or similar.. definitely giving it a try!
Uma Srinivas
Sunday 10th of December 2017
Looks so delicious. Nicely Plated, And I liked your roasted eggplant too:)