Vegan katsu curry
Lazy Cat Kitchen
Lazy Cat Kitchen
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Ingredients

  • 15 min cooking time: 45 min
  • 1 large aubergine
  • 1 sweet potato, peeled
  • ½ cup all purpose flour / rice flour for GF version
  • 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
  • 100 g panko breadcrumbs** or GF breadcrumbs if required
  • 2 tbsp sesame seeds
  • CURRY SAUCE
  • 2 tbsp neutral tasting oil
  • 1 large onion (I used red), finely diced
  • 5 garlic cloves, finely diced
  • 3 tsp ginger, finely grated
  • 2 medium carrots, peeled and sliced
  • ½ Granny Smith (sour) apple, peeled and diced
  • 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
  • 4 tsp curry powder (I used hot madras curry powder)
  • 1 tsp garam masala
  • 4 tsp tamari or soy sauce
  • 2 tsp rice vinegar
  • 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste

Instructions

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