Vegan Katsu Coconut (Printable Recipe)
Crispy veggies matched with smooth coconut curry and mild spices make this plant-focused Japanese-inspired dish a treat.
# Ingredients You'll Need:
→ Katsu Curry Sauce
01 -
1 teaspoon maple syrup
02 -
2 teaspoons soy sauce
03 -
120 ml coconut milk
04 -
375 ml vegetable stock
05 -
1 tablespoon all-purpose flour
06 -
1 teaspoon turmeric powder
07 -
2 tablespoons curry powder
08 -
1 thumb-sized piece of ginger, chopped up
09 -
1 carrot, chopped up roughly
10 -
2 garlic cloves, chopped up
11 -
1 onion, chopped into big pieces
→ Katsu Curry Vegetables
12 -
30 g cornflakes, smashed up
13 -
130 g breadcrumbs
14 -
240 ml unsweetened plant milk
15 -
1 teaspoon ground cumin
16 -
1 teaspoon ground coriander
17 -
A pinch of salt
18 -
0.25 teaspoon ground black pepper
19 -
130 g all-purpose flour, split for use
20 -
1 sweet potato, peeled and cut into thick slices
21 -
1 eggplant (aubergine), washed and sliced into rounds
# Steps to Follow:
01 -
Spoon your hot curry sauce over the crunchy veggies, then add some cooked rice, a few pieces of cucumber, and toss in mixed greens.
02 -
Bring oil in your frying pan to about 180°C. Drop your coated veggie slices in, a few at a time, flipping until both sides are crispy and golden. Mop up extra oil with paper towels.
03 -
Dunk the sweet potato and eggplant rounds in the batter so they're totally coated. Mix the breadcrumbs with the crushed cornflakes in another bowl. Press the wet veggie slices into the crumbly mix so both sides stick.
04 -
Grab a big bowl and put in the flour, cumin, coriander, salt, black pepper, and your favorite plant milk. Whisk until it's smooth and you don't see any lumps.
05 -
Chop the washed eggplant and peeled sweet potato into chunky 1cm slices.
06 -
Pour the saucepan mix into your blender. Toss in coconut milk, soy sauce, and maple syrup. Blitz until everything's blended and creamy, and then just set aside for a bit.
07 -
Mix in the flour next. Slowly add the veggie stock while constantly stirring. Let everything bubble for 10 to 15 minutes, checking if the carrot softens up.
08 -
Toss in the curry powder and turmeric, then keep everything moving for about a minute until those smells come out strong.
09 -
Pour a splash of oil into a saucepan, heat it up, then throw in the chopped onion, carrot, garlic, and ginger. Cook it all, stirring now and then for 5 to 6 minutes, until the onion softens up and it all smells great.
# Extra Tips:
01 -
If you want extra spiciness, choose a hotter curry powder. Eat right away so your veggies stay crunchy.