#TOPRECIPES Vegan Katsu Curry

INGREDIENTS

• 1 large aubergìne
• 1 sweet potato, peeled
• about ½ cup all purpose flour / rìce flour for GF versìon
• salt & pepper
• about 1 cup gelatìnous aquafaba*, homemade or from a tìn of chìckpeas
• about 100 g panko breadcrumbs** or GF breadcrumbs ìf requìred
• 2 tbsp sesame seeds
• hìgh smoke oìl for shallow fryìng

CURRY SAUCE

• 2 tbsp neutral tastìng oìl
• 1 large onìon (ì used red), fìnely dìced
• 5 garlìc cloves, fìnely dìced
• 3 tsp gìnger, fìnely grated
• 2 medìum carrots, peeled and slìced
• ½ Granny Smìth (sour) apple, peeled and dìced
• 1 heaped tbsp whìte mìso paste (GF mìso for gluten-ìntolerance)
• 4 tsp curry powder (ì used hot madras curry powder)
• 1 tsp garam masala
• 4 tsp tamarì or soy sauce
• 2 tsp rìce vìnegar
• 2 tsp mìrìn (sweet Japanese rìce wìne) or maple syrup, to taste

OPTIONAL EXTRAS

• 1½-2 cups of your favourìte rìce, cooked or steamed
• 1 head of lettuce, ì used lollo rosso
• a salad dressìng: sesame oìl, vìnegar, mìrìn, tamarì / soy sauce (all to taste)
  
  

INSTRUCTIONS

1. ...................................
2. 
   
3. 

see more click here

Share this post