Our household loves katsu curry, which is fine as im just a veggie, but you can’t get it in vegan form which makes sharing a happy curry a bit of a pain, so here is the first run at a full vegan version.
UPDATE: I keep changing the ingredients to make it taste better
We did the rice first, as we are lucky enough to have a Zojirushi rice cooker (which keeps the rice warm for 12 hours) and a sack of sushi rice, I would urge that you get some proper sushi rice.
Next onto the:
Sauce
1 tbsp vegan butter (we use ‘Pure’)
3 garlic cloves, chopped
1/2 large onion, chopped
2 Red Apples, chopped
600ml water
1 banana, chopped
1 tbsp maple syrup
1/2 tbsp ground turmeric
1/2 tbsp hot curry powder
1 tbsp ketchup
250ml vegetable stock (see below)
1 tbsp cornflour
1/2 tbsp salt
1 tbsp ground black pepper
tbsp = table spoon (i forgot so i’ve put it here)
In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly. Add in 350ml water, then the banana, maple syrup, turmeric, curry powder and ketchup. Bring to the boil. Add in the stock. Mix together the remaining water (250ml) with the cornflour and add to the curry with the salt and black pepper.
Let simmer for about 20-30 mins (with the lid off), your curry should have a nice gloppy consistency, if it looks a bit watery let it simmer for a while longer.
At this point we pummelled the curry with a potato masher to breakup up any of the apple and banana chunks left, but if you’re posh you can use a blender (when it’s a bit cooler) UPDATE: I really do recommend using the blender it makes it look much nicer.
Once you have a curry you like the look of, its onto the fried stuff:, if you have the option to get hold of pre fried or braised tofo you can do this alternative Vegan Katsu Curry 2nd Try
Fried Stuff
whatever flat “disk-like” veggies you want to cook, We used slices of aubergine (eggplant) but courgette (zuccini) or sweet potato is good as well
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup vegan breadcrumbs
3/4 cup water
1 tbsp ground flaxseed combined with 3 tbsp water microwaved for 10-15 seconds at 900W (mimics an egg)
vegetable oil for frying
Heat the vegetable oil to 350 degrees.
Put the cup of water/flax mix in a bowl, the flour, salt and pepper into another bowl, and the vegan bread crumbs in a larger bowl or shallow dish. Wipe/spread/dip the veggies with water/flax mix, letting the excess run off, then dredge in the flour mixture and let dry for about 2 minutes. Wipe/spread/dip the veggies with water/flax mix once more then dredge in the breadcrumbs until the entire surface is covered. Fry the veggies in the vegetable oil until they are golden brown. Serve with the rice on the bottom covered with the curry and the veggies on top, it also tastes great with a bit of soy sauce
Vegetable Stock
We used what vegetables we had in the house (potatoes, leeks, the left over onion from the sauce, a chilli pepper and a garlic clove) put them in a pan with some vegan instant stock (marigold’s swiss vegetable Bouillon), brought them to the boil and simmered for about 20 mins.
(you could just use 2 cubes of oxo vegetable stock if you want it done quickly)
(this picture was before we had mashed the curry and rendered it down a bit more, this improved the visual side but it still tasted as good)
Old Comments
Mark Myers(03/01/2011 11:32:56 GMT)
@coatsie because its a Japanese curry dish
Coatsie(07/12/2010 18:54:15 GMT)
Just one question Mark – Why sushi rice and not basmati ?