Best Vegetarian Yasai Katsu Curry Wagamama Style Recipes

VEGAN KATSU CURRY

Steps:

• Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
• Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
• Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
• Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
• Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.
• Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
• Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don't make them thicker or else the inside will remain raw.
• Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
• Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
• Fry for about 1-2 minutes on each side - until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.
• Serve with rice, a simple green salad and a generous amount of curry sauce.

AUBERGINE KATSU CURRY

Steps:

• In a large bowl, combine 3 tbsp flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.
• Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.
• Wipe out the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Splash in the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Peel the cucumber into long strips with a peeler. Drain the rice and serve with the crispy aubergine slices, curry sauce and cucumber ribbons.

VEGAN KATSU CURRY

Steps:

• First, make the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup and 100ml water. Season well, cover and simmer over a low heat for 20 mins, topping up with more water if it gets too thick.
• Meanwhile, slice the tofu in half through the centre. Carefully cut each piece into four triangles. In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. Put the breadcrumbs in a second bowl. Dip a tofu piece into the flour mixture, then the breadcrumbs, turning until well coated. If the crumbs are not sticking well make the cornflour mixture a little bit thicker and try again. Press firmly.
• When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. If the sauce is too thick, add a little more water. Taste and add more salt, maple syrup or some lime juice, if you like. Keep warm.
• Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and hot through. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.