Katsu Curry Sauce
Course: Main Servings: 4-6
Prep time: 20 min Cook time: 40 min
Difficulty level: Easy
VEGAN
Author: Jennifer Sargison
This katsu curry sauce is the perfect way to jazz up meal times.
I like to oven bake some sliced tofu and avocado slices (simply dip the slices into plant milk followed by a mix of flour with a dash of curry powder, pop onto a lined baking sheet and bake for 20 mins or until crispy) and a vegan breaded ‘chicken’ style topped with a covering of katsu sauce and rice on the side for that authentic Wagamama experience.
I hope you enjoy this meal as much as we do.
The sauce can be made before hand and simply warmed up when you need it, you may need a little more water adding as it gently heats up. it will last a couple of days in the fridge.
Ingredients
2 tbsp rapeseed oil
1 onion - chopped
1 carrot - chopped
2 garlic cloves - crushed
1 tbsp ground ginger
2 tbsp curry powder
1 tsp ground turmeric
1 tin coconut milk (400ml tin - full fat)
1 tbsp maple syrup
1 tbsp light soy sauce
Method
Add the chopped onion and chopped carrot to frying pan with 1 tbsp of rapeseed oil and GENTLY fry for 5 minutes until the onions are translucent
Add the crushed garlic, ginger, curry powder and turmeric and stir to coat the onion and carrot.
Add the coconut milk and simmer for 5 minutes
Add the maple syrup and soy sauce and simmer for another 10-15 minutes until the carrots are soft. Add a splash of water if the sauce becomes too thick
Once cooked place the sauce into a high speed blender and whizz up until smooth
Either serve as it is or strain through a sieve for that extra smooth consistency.
Serve with rice and your favourite breaded vegan chicken alternative or the tofu and avocado as suggested above.
Above is crispy fried tofu.
You’ll need a cornflour dip followed by a breadcrumb dip and then fry in a little oil.
(Simply slice the tofu and dip into a cornflour mixture which is a tbsp corn flour mixed with a little water until a thick paste is formed. Once the tofu is covered in the cornflour mixture dip it into some homemade bread crumbs (simply blend crust less bread in the food processor until you have fine bread crumbs and leave them uncovered for 10 mins to crisp up - 2/3 slices should be enough) or shop bought panko crumbs.
Add a little oil to a frying pan and fry each side of the tofu for around 4-5 minutes per side or until golden
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)