I have called this Plant-Based Katsu Curry, but while it has the sauce of a Katsu curry, it doesn’t have the usual bread crumbed chicken or beef. In fact, it doesn’t have the bread crumbed vegetables either, as I don’t particularly like them, especially when they’ve been deep fried, but I do like the sauce, hence this recipe.
I’ve cooked the vegetables – wonderful cruciferous veggies – broccoli, cauliflower and the beta-carotene loaded sweet potato separately, then added them to the sauce. You can choose other vegetables if you prefer such as aubergine and courgette, they’ll work just as well. I served mine on a bed of brown rice and as a finishing touch, I added roasted cashew nuts and scallions/spring onions.
I hope you enjoy my Plant-Based Katsu Curry as much as I do!
Plant-Based Katsu Curry
- Wooden spoon
- Measuring jug
- Sharp paring knives
- Measuring spoons
- Ovenproof dish
- 1 onion finely chopped
- 3 tbsp fresh ginger finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon curry powder - to your own taste
- 2 tablespoons plain or corn flour
- 600 ml plant-based/vegan stock
- 60 ml low salt soy sauce or tamari
- 2 teaspoons honey or maple syrup
- 2 teaspoons rice vinegar
- 1 teaspoon garam masala
- 1 carrot finely chopped
- 1 handful cashew nuts roasted
- 4 spring onions/scallions finely chopped
- half head broccoli broken into small florets
- half cauliflower broken into small florets
- 1 medium sweet potato chopped
- 1 teaspoon garam masala
- Add two inches of cold water to a pot and add the chopped onions, ginger, carrot and garlic. Cook for 10 minutes, if the water evaporates, add more to the pot.
- While the mixture is cooking, roast the cashews in the oven until golden brown for 10 to 15 minutes.
- Add the curry powder and stir the mixture for a couple of minutes.
- Add the the plain or corn flour then slowly add a little of the stock making sure to blend in with the mixture before adding more. Keep doing this until all the stock is in the pot.
- Add the soy sauce/tamari, honey/maple syrup and cook gentle for 10 minutes.
- While the mixture is cooking, steam or microwave the broccoli, cauliflower and sweet potato. Remember, don't use any oil - it's water all the way!
- After 10 minutes, add the rice vinegar to the pot and garam masala. Stir together, then using a hand held blender, or a counter top blender, blend until the sauce is smooth.
- Serve on a bed of brown rice and sprinkle the scallions/spring onions and cashews over the top, and that's it. Enjoy!
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