Autocorrect changed the word Katsu to cats eight times. Eight times! I promise you it's a katsu curry and not a cat curry. No cats were involved or harmed in the making of this dish.
It's a been a long time since I blogged. A seriously long time. I just want to apologise and tell you that I still love you. I have thought about you every minute since we've been apart. Do not fear, I'm back with a load of mind-blowingly good recipes for you to feast upon.
Today I'm showing you how to make a dinner that is becoming a favourite in my household. There is outrage when I haven't made it for dinner every single night of the week and last night there were real tears. Slight exaggeration but you know what I mean. It's well-loved.
This popular dish is originally from Japan. I have put my own little spin on it and have veganised and healthified it (I am aware these are not real words but I like them so will be using them regularly). It has some different flavours mingled in there amongst the traditional katsu flavours so don't get freaked out when you see ingredients on there that might puzzle you. Trust me, it'll work and this recipe is a good one.
Have you ever had the katsu curry from Wagamama? No? Yes? Who cares because this is better. If you've tried it then you'll know that is a huge claim but it's one I'm willing to make. This homemade katsu curry might involve a little bit more work than just ordering in a restaurant but I promise you this is worth it! It's comforting, flavoursome, easy and incredibly satisfying.
This plant-based alternative is smothered in a sweet and spicy curry sauce and can berved with fluffy wholegrain brown rice and sprinkled with spring onions and kimchi. You can make the curry with seitan, tofu, aubergine or any kind of vegetable you fancy. It's a great one to show off to your mates and they'll be so impressed and you can sit there lapping up the praise knowing you haven't had to spend all day slaving away over a hot stove.
Reasons to love this katsu curry:
Perfect midweek dinner
For the tofu: 400g firm pressed tofu (marinate prior to cooking. Not essential but helps with flavours! Don't worry if you don't have all of the following but I'd recommend 4 tablespoons water, 2 tablespoons tamari, 1 tsp lemon juice, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon nutritional yeast, 1 tsp paprika, 2 tsps coconut sugar and 1 tsp grated ginger. Mix everything together and then pour it over your tofu a couple of hours before you want to start cooking)
For the tofu batter:
1 cup brown rice flour
2 tsp oregano 2 tbsp smoked paprika
2 tsps garlic powder
1 tsp cayenne pepper 2/3 cup of nut milk
Pinch of salt and pepper Panko breadcrumbs (or GF alternative)
For the curry sauce:
2 tsps coconut oil
3 cloves of garlic
2 medium sized carrots
400ml coconut milk
100ml vegetable stock (or miso if you have it!)
Thumb size piece of grated ginger
2 tsps turmeric
1 tsp tomato puree
2 tsps curry powder
2 crushed cardamon pods
1 tbsp maple syrup
3 tsps tamari or soy sauce
2 tsp rice vinegar (not essential so don't worry if you don't have this)
Begin by heating the oven up to 180C. Chop the tofu up into chunks and place on a baking tray. Bake in the oven for around 8-10 minutes.
Next up, mix all the tofu batter ingredients minus the breadcrumbs in a bowl.
Take the tofu chunks out of the oven and let them cool slightly before covering them completely in batter. Roll the battered chunks in the breadcrumbs and place on a baking tray. Heat in the oven for around 10 minutes. Best way to see if they're done is to check the breadcrumbs have turned golden.
Now onto the sauce. Heat oil in a large pan and gently cook the onion and ginger. Once they have softened, add all the spices, carrots and tomato puree. Add the coconut milk, stock and allow it to simmer on a medium heat for around 10 minutes. Add the rest of the ingredients and pour into a blender. Blitz up the the sauce to make it thick and smooth. If it becomes too thick, add a splash of water or nut milk.
Place the sauce back into the pan and simmer for around 10-15 minutes. Serve with cooked brown rice, the tofu chunks, kimchi, salad and sprinkle some spring onions on top!