Thick slices of juicy aubergine and sweet potato coated in panko breadcrumbs and shallow fried until crispy and golden brown are accompanied by an aromatic curry sauce, plain rice and a simple green salad.Thanks so much for a great recipe Thank you for commenting, Kitty! Thank you for your recipes. **My panko breadcrumbs had lots of big pieces in them so I ground them a little bit in a pestle and mortar before using to ensure that they stick to my veggies better.I had this dish at Wagamama’s and loved it … so you can imagine my joy when I saw your recipe, especially a veganised version!
Its neutral flavour absorbs all sorts of marinades really well and has a pleasant, almost meat-like texture. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. I just followed your recipe and the curry sauce is exactly as I remembered. If you’re thinking the breaded tofu is too time consuming (it is worth it I promise) and you want a simpler and quicker alternative you could use some vegan ‘chicken’ nuggets.
This was AMAZING! Add the carrot and olive oil and stir for 5–6 minutes. As for greasy eggplant, my suspicion is that the oil is not heated up enough prior to eggplant being added. It never happened and now we live in different countries. This sweet potato katsu curry is the ultimate vegan Japanese curry to prepare when you crave a hearty and flavourful dish loaded with healthy ingredients. 2 onions 1 bell pepper 4 fresh garlic cloves Fresh ginger 1 tsp of Chinese 5 spice 1/2 tsp of madras curry powder 1/2 tsp of smoked paprika 1/2 vegetable stock cube 1 large tbsp of peanut butter 1 pinch of cayenne pepper or chilli powder 1 dash of liquid smoke 1 dash of tomato sauce Method I appreciate it! 2 onions 1 bell pepper 4 fresh garlic cloves Fresh ginger 1 tsp of Chinese 5 spice 1/2 tsp of madras curry powder 1/2 tsp of smoked paprika 1/2 vegetable stock cube 1 large tbsp of peanut butter 1 pinch of cayenne pepper or chilli powder 1 dash of liquid smoke 1 dash of tomato sauce Method This vegan katsu curry has pieces of crispy breaded tofu (the non-veggie version usually uses chicken or pork), served atop a fragrant curry sauce. AniaThis was delicious, both tasty and satisfying! I’m used to only cooking for myself (I’m not as picky ) but they really enjoyed it as well! xYou may have heard it called ‘eggplant’, perhaps? “Who needs meat? Method. Hope it helps! This dish was amazing, we really enjoyed it. What can I use as a replacement ? Dip a tofu piece into the flour mixture, then the breadcrumbs, turning until well coated. Put one pan over a medium heat and warm the sesame oil. That’s a great compliment! For once I actually followed the recipe exactly and it all came together so nicely. I have been cooking for 50 years and I have no idea.Vegan katsu curry is a bit of a treat as it’s not exactly health food, but I’m sure we can roll with treating ourselves to a bit of golden crispiness now and again, can’t we? Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies.