Vegan katsu curry

Vegan katsu curry is an egg-free version of a Japanese dish yasai katsu curry. Panko fried aubergine and sweet potato with a curry sauce, rice and salad.

Vegan katsu curry

INGREDIENTS
  1. 1 large aubergine
  2. 1 sweet potato, peeled
  3. about ½ cup all purpose flour / rice flour for GF version
  4. salt & pepper
  5. about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
  6. about 100 g panko breadcrumbs** or GF breadcrumbs if required
  7. 2 tbsp sesame seeds
  8. high smoke oil for shallow frying
CURRY SAUCE
  1. 2 tbsp neutral tasting oil
  2. 1 large onion (I used red), finely diced
  3. 5 garlic cloves, finely diced
  4. 3 tsp ginger, finely grated
  5. 2 medium carrots, peeled and sliced
  6. ½ Granny Smith (sour) apple, peeled and diced
  7. 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
  8. 4 tsp curry powder (I used hot madras curry powder)
  9. 1 tsp garam masala
  10. 4 tsp tamari or soy sauce
  11. 2 tsp rice vinegar
  12. 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste
OPTIONAL EXTRAS
  1. 1½-2 cups of your favourite rice, cooked or steamed
  2. 1 head of lettuce, I used lollo rosso
  3. a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)
METHOD
  • Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
  • Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
  • Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
  • Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
  • Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.
  • Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.