Plant-Based Katsu Curry! 🍛😍🌱
Updated: Oct 14, 2020
This creamy, coconutty, flavour explosion was created using the infamous Wagamama's recipe as a base. A few adds, and few takeaways and there you have it (in my not so humble opinion, it beats Wagamama's hands down). The most delectable vegan Katsu curry around! We used vegan crispy chick'n patties and replaced the regular curry powder with bisto's chip shop curry🤗. It was an absolute winner, and amazingly delicious🤤. This recipe serves 2, so double up if you're making it for the fam (or you want leftovers....😜
So here's what you'll need for the sauce:
2 tbsp. vegetable oil
1 onion finely chopped
3-4 garlic cloves crushed
1 tsp. turmeric
2 tbsp. Bisto's chip shop curry powder (or regular curry powder)
1 tbsp. plain flour
300 ml chicken or veg stock
100 ml coconut milk
3 crispy chick'n patties (health-conscious hack: air-fried cubed tofu, or eggplants and potato cubes)
1 cup of rice (we used brown, but sticky white would be more traditional)
1. Fry the finely chopped onion, garlic, and chilli in vegetable oil until soft. Ensure the pan is on a low to medium heat to avoid burning anything.
2. Begin to cook your rice, and pop your chosen vegan protein in the oven (crispy chick’n patties, cubed tofu, eggplant & potato) so it cooks whilst you do the sauce.
3. Add your spices and cook on a low to medium heat until fragrant.
4. Add the flour to the pan and cook it off a bit, it's this roux which will make your sauce deliciously thick and silky.
5. Add the stock bit by bit, stirring as you go, followed by your coconut milk. Leave to simmer.
6. Strain through a sieve to make it super smooth.
And there you have it! A delicious, moorish, Katsu Curry, plant style! 🤗💚🌱