Now vegetarians and vegan can too enjoy the deliciousness of Katsu Curry with this foolproof recipe. Vegan Katsu Curry , is a fully vegan version of the classic Japanese Katsu Curry.
A vegan katsu curry, comforting, simple and delicious filled with crispy tofu, sweet potato and aubergine, served on a bed of thick, sweet and mildly spiced aromatic brown curry sauce. Surely you are in a treat with this curry, which is going to please not only vegetarians but even non-vegetarians’ taste buds too!
I came to know about vegan yasai katsu curry a couple of years back, and I asked their staff to omit eggs from my curry and she said yes we can do that for you and they made a vegan katsu curry for me. It was an instant hit with me and my family. Well, since then we are a huge fan of vegan Japanese food, check my Vegan Sushi recipe.
I simply fell in love with Japanese cuisine because I thought that Japanese don’t just serve food but they serve incredible art on the plate. Visually you start eating.The arrangement of the food and its colour and shape boggles the mind! It’s a cuisine that satisfies all the senses.
So what is Katsu and in Katsu Curry? Katsu curry was developed in the 1940s by a customer at the Swiss Grill Restaurant in Japan. It’s now taken the UK by storm, especially the vegan version. Katsu means Cutlets in Japanese, and curry has three main section, a crispy panko (Japanese breadcrumbs) breaded vegetables, Tofu or non-veg ingredients.
A curry sauce which is mildly spiced and sweet, delicate and flavourful served with plain boiled rice and pickled ginger. Making vegan Katsu curry at home is fairly simple and not too much time consuming at all but if you are craving a katsu curry and want to eat in less than an hour, products from Yutaka can curb your cravings. Oishii (the food taste delicious)
Notes:- I did not deep fried the vegetables, so I slightly softened them in the microwave for 40 seconds before breading and baking.
VEGAN KATSU CURRY
ingredients:
1 Large white onion chopped
1 Tbsp. Vegetable oil
800ml Water
100g Yutaka Japanese style curry cube
1 Large aubergine
1 Large Sweet Potato
1 packet Drained and pat dried Tofu
100g Plain flour
50g Cornflour mixed in little water
Salt and pepper
200g panko bread crumbs
Olive oil
instructions:
How to cook VEGAN KATSU CURRY
- Make curry sauce by heating a little oil in a pan, and fry the chopped onions on a low heat until lightly browned.
- Add 800ml cold water and bring it to boil.
- Turn the heat to medium and let the water simmer for 7 minutes.
- Then let the sauce cool down for a few minutes.
- Add 100g curry cubes into the sauce, stir until fully dissolved and simmer on low heat until thickened.
- Make Vegan Katsu Cut the sweet potato, aubergine and tofu into half cm slice and season with salt and pepper.
- Dredge in flour then dip into the cornflour mixture and coat with Yutaka Panko.
- Heat the oil in a pan and deep fry for a couple of minutes or until golden brown.
- Baked katsuPreheat the oven to gas mark 5-6.Line a baking sheet with tin foil and coat with cooking spray.
- Place panko-breaded vegetables and tofu and once again coat the ingredients with cooking spray.
- Bake the vegetables for 10-12 minutes on each side or until both sides are golden brown.
- Heat the sauce once again, and serve katsu with curry sauce and rice.
- Douzo meshiagare (Enjoy your meal)
Did you make this recipe?
Peanuts and Sesame Seeds Kachariyu can have a place in your healthy eating plan and winter essential menus. This wholesome, refined sugar-free and nutritious Gujarati winter dish is delectable and the simplest dish you can prepare to fight those winter blues.
More Peanuts Recipe for winter – Crushed Peanut Chikki
Peanuts and Sesame seeds are perfect to use during colder days. While peanuts have plenty of vitamin B-3 which promotes blood flow and kick-starts your metabolism, sesame seeds naturally lower blood pressure and are a good source of vitamins and minerals. More Sesame Recipe for winter – Rose Pistachio Sesame Tahini Halwa | Rose Pistachio Coconut Till Gajak | Til Chikki .
As soon as the winter arrives in my part of the world, I dig out those traditional recipes to prepare a couple of types of winter warmer dishes which are healthy, beneficial and delicious at the same time. So, this time I prepared Peanuts and Sesame Kachariyu, with healthy fats and plenty of protein that is a smart snack this time of the year which will also combat freezing temperatures. This Kachariyu recipe is very easy to prepare, you don’t require any ghee or dairy butter and can be done in a few ticks. Every morning a couple of tablespoons of Kachariyu do wonders to the body. Don’t go binge eating as this item is not guilt free as there are jaggery and dates in this recipe which can spike your sugar levels.
PEANUT AND SESAME KACHRIYU
ingredients:
- 150g Peanuts
- 150g sesame seeds -white or Black
- 100g Jaggery grated
- 100g Medjool dates pitted
- 50g Almonds chopped
- 30g Desiccated coconut
- 3 Tbsp. Melon and poppy seeds
- 2-3 Tbsp. Dry ginger powder
instructions:
How to cook PEANUT AND SESAME KACHRIYU
- Dry roast peanuts and sesame seeds separately.
- Let it cool and remove peanuts skin.
- In a food processor or grinder add almonds and peanuts, grind until you see oil oozing out of the almonds and peanuts.
- Remove it from the grinder bowl and add sesame seeds and melon seeds, grind the sesame seeds until you see oil coming out of the sesame seeds.
- Now add jaggery, dates, ginger powder, desiccated coconut, poppy seeds and peanuts mixture.
- Now grind everything so well in the grinder.
- Remove it from the grinder bowl and make ladoo or leave it as it is.
- Garnish it with the almond and pistachio slivers if you like.
- Enjoy this winter delicacy in the morning.
