"#ontheblog today a #vegan version of #yasai #curry #katsu ?inspired by a dish we often ate and loved at @wagamama_uk ? #crispy #sweetpotato and #aubergine slices with an #aromatic #curry sauce ?can be made #glutenfree too!"
Katsu Curry
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Recipe Intro From lazycatkitchen
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Details
Prep time 15mins
Cook time 45mins
Serves or Makes: 4
Recipe
- 1 large aubergine
- 1 sweet potato, peeled about ½ cup all
- purpose flour / rice flour for GF version
- salt & pepper
- about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
- about 100 g panko breadcrumbs** or GF breadcrumbs if required
- 2 teaspoon sesame seeds high smoke oil for shallow frying
- CURRY SAUCE:
- 2 tablespoon neutral tasting oil
- 1 large onion (I used red), finely diced
- 5 garlic cloves, finely diced
- 3 teaspoon ginger, finely grated
- 2 medium carrots, peeled and sliced
- 1/ 2 Granny Smith (sour) apple, peeled and diced
- 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
- 4 teaspoon curry powder (I used hot madras curry powder)
- 1 teaspoon garam masala
- 4 teaspoon tamari or soy sauce
- 2 teaspoon rice vinegar
- 2 teaspoon mirin (sweet Japanese rice wine) or maple syrup, to taste
- OPTIONAL EXTRAS:
- 1½-2 cups of your favourite rice, cooked or steamed
- 1 head of lettuce, I used lollo rosso
- a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)