Vegan Katsu Curry

Name: Vegan Katsu Curry
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 2
Cuisine: indian
Ingredients: 2 tbsp rapeseed oil or vegetable oil; 200g cooked rice (we used basmati); 1/4 large cucumber peeled into ribbons; 1 carrot peeled into ribbons; handful of mint leaves or coriander leaves, or both; lime wedges to serve; 1 tbsp rapeseed oil or vegetable oil; 1 onion chopped; 1 large carrot chopped; 1 large garlic clove crushed; 2cm piece ginger peeled and grated or finely chopped; 1/2 tbsp curry powder mild or medium; 1/4 tsp ground turmeric; 200ml coconut milk; 2 tsp maple syrup (or honey if not cooking for vegans); 1 tbsp cornflour; 280-300g block firm tofu; 200g dried breadcrumbs we used panko (gluten-free if necessary)

4.30 (40)

⏱ 65 mins 🍽 Serves 2 🌶 indian ✅ Easy 🏷 Main course

This vegan katsu curry offers a plant-based twist on a classic dish. Crispy, golden tofu triangles are paired with a rich and aromatic curry sauce made with coconut milk, ginger, and turmeric. It is served alongside rice and garnished with refreshing cucumber and carrot ribbons, fresh mint or coriander, and lime wedges for a complete and satisfying meal. The recipe yields two generous portions.

Ingredients

2 tbsp rapeseed oil or vegetable oil
200g cooked rice (we used basmati)
1/4 large cucumber peeled into ribbons
1 carrot peeled into ribbons
handful of mint leaves or coriander leaves, or both
lime wedges to serve
1 tbsp rapeseed oil or vegetable oil
1 onion chopped
1 large carrot chopped
1 large garlic clove crushed
2cm piece ginger peeled and grated or finely chopped
1/2 tbsp curry powder mild or medium
1/4 tsp ground turmeric
200ml coconut milk
2 tsp maple syrup (or honey if not cooking for vegans)
1 tbsp cornflour
280-300g block firm tofu
200g dried breadcrumbs we used panko (gluten-free if necessary)

Method

Begin by preparing the curry sauce. Warm the oil in a pan and fry the onion and carrot until softened and beginning to colour, which should take about 8 mins. Stir in the garlic and ginger and cook for a further minute. Mix in the curry powder and turmeric. After the spices become fragrant, pour in the coconut milk, maple syrup and 100ml water. Season generously, cover the pan and allow it to simmer gently for 20 mins, adding a little extra water if the sauce becomes overly thick.
While the sauce cooks, slice the tofu block in half through its centre. Cut each resulting piece into four triangles. In a wide bowl, combine the cornflour with 3 tbsp water and seasoning to form a paste. Place the breadcrumbs in another bowl. Coat a tofu triangle first in the cornflour paste, then in the breadcrumbs, ensuring an even covering. If the crumbs do not adhere properly, thicken the cornflour mixture slightly and press firmly.
Once the carrot in the sauce is tender, blend the mixture until smooth using a stick or tabletop blender. Should the sauce be too thick, thin it with a touch more water. Check the seasoning and adjust with extra salt, maple syrup or a squeeze of lime juice if desired. Keep the sauce warm.
Heat the oil in a frying pan and fry the tofu pieces for 4-5 mins on each side until they are golden and heated through. To assemble, divide the rice between bowls. Spoon over the curry sauce, then top with the crispy tofu, cucumber and carrot ribbons, fresh herbs and lime wedges.