- Preparation Time 25 Minutes
- Cooking Time 30 Minutes
- Serves 4
Vegan, glutenfree, egg-free, vegetarian and nut free
I love curry, but I must admit when it comes to the heat I am a bit of a wimp. I prefer mine warming and to feel the spices tingle on my tongue but without the need to keep mopping my brow and reaching for some water while eating.
Katsu curry fits the bill for me. I have bought this lovely creamy Japenese curry sauce so many times but I never made it from scratch. I assumed it was complicated with a list of ingredients as long as your arm. Only when I started to do my own vegan and gluten-free version did I realize that it was very easy to make.
Now it will definitely be my favourite sauce to batch make. Normally served over breaded chicken, I did a version with crispy tofu and with what I had left I made a vegetable curry. I enjoyed them both very much. On a chilly evening it makes a perfect warming vegan and gluten-free meal.
It freezes so well, I freeze my sauce in portions in airtight bags
It stores in the fridge for 5 days in an airtight container and up to 3 months in the freezer.
I hope you give it a go and enjoy it as much as I did.
- 1 Large white onion
- 4 cloves of garlic chopped
- 2 medium carrots
- 1 tbsp oil
- 3 tsp grated ginger
- 1 Bramley apple or granny smith apple
- 4 tsp curry powder, I used medium powder for if you want hotter feel free
- 1 tsp garam masala
- 1 tbsp white Miso paste or vegan stock cube
- 1 tbsp plain flour(gluten-free if needed)
- 2 tsp maple syrup or agave nectar
- 1 tbsp Tamari
- 400ml warm water
- 400g firm tofu pressed of all water
- 2 tbsp seasoned plain flour
- 125g gluten-free/vegan breadcrumbs
- 50g cornflour +water
- enough oil for shallow frying
To make the sauce add the oil to a large lidded pan and heat up. Then add the chopped onion and cook until translucent, approximately 15 minutes Next, add the garlic and cook for a few minutes and then add the ginger.
Add the chopped carrot, apple, curry powder, garam masala, and flour and fry for a few minutes to cook out the flour. Dissolve the miso or stock cube in the warm water and add to the pan along with the 2 tsp maple syrup.
Place the lid on and simmer on a low heat for 15-20 minutes, then place to one side to cool slightly. Then either using a stick blender, Nutri bullet or food processor blend the sauce to a silky smooth consistency.
If you are making the crispy tofu, do this while the sauce is cooking.
Cut the tofu into 4 large slices. Mix the cornflour with enough water to make a sticky consistency. On two more plates add the breadcrumbs to one and the seasoned flour to another.
Dip the tofu first in the seasoned flour, then the cornflour mixture making sure you coat all sides. Then dip into the flour, pressing down and making sure you get a good layer of breadcrumbs.
Heat enough oil in a frying pan to cover the bottom. Once sizzling hot, add the tofu and cook for 2 minutes on each side until golden brown and crispy. Transfer to some kitchen roll to drain off any excess oil.
Serve with some sticky rice and green vegetables or a crunchy salad.
To press the tofu if you do not have a tofu press
wrap your tofu in some kitchen paper towel, place it on a plate and place a small chopping board on top then weigh it down with something heavy such as tins. Once the paper towel becomes wet, change it for a new one. Repeat a few times until the paper towel stays almost dry. The end result by pressing tofu like this will be much better as it will absorb more flavour.
If you want to make the vegetables in the katsu sauce then cooked cut baby potatoes, cauliflower, carrots, peas, and broccoli until just soft then mix through the sauce.
PS: If you make my vegan katsu curry with tofu, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments.
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