So this is “Vegan Katsu Curry” rather than “Tofu, or Mushroom, or Mheat Katsu Curry” as it can be done with anything really. I just make it a curry with whatever I have in the fridge! As always, it is simple to make and you will hopefully have most of the ingredients in your cupboards already! Whenever I make this I double the recipe to make enough to go in the freezer for the next week too.
Katsu Curry Sauce
1 x onion, sliced
1 x carrot, sliced
3 x garlic cloves, minced
1 x inch ginger, finely chopped
1 x large chilli, finely chopped
1 x tablespoon flour
2 x teaspoons curry powder
1/2 x teaspoon turmeric
1/2 teaspoon garam masala
500ml vegetable stock
1x tablespoon soy sauce
1 x tablespoon agave
Fry the onions for a couple of minutes.
Add garlic, ginger and chilli and fry for another 3 minutes.
Add turmeric, curry powder and flour and stir until it is fully combined.
Add veg stock gradually.
Add soy sauce and agave and leave to simmer for 15 minutes.
Remove from the heat and blitz.
Crispy Tofu/ Mushrooms/ Mheat
4x portobello mushrooms, sliced (or sliced tofu or Mheat)
2 x tablespoons cornflour
To make the batter put a couple of spoons of cornflour in a bowl and gradually add the sparkling water whisking with a fork so there are no lumps. It is ready once it is watery paste, I always season the mixture with a bit of salt and pepper at this stage so it does not taste “floury” once cooked. Dip each piece of mushroom in to the cornflour mixture first and then the panko. Ensure they are coated all over.
Fry each piece for around 5 minutes until it is a nice golden colour, turning every now and then.
If you are using tofu, you need to prepare it first to get all the moisture out of it see here for instructions.
Serve with rice and cover with the curry sauce.
If you give it a go let me know what you think!