Yasai Katsu Curry

I loved Wagamama's yasai katsu curry before going vegan, so I created a pretty spot on recreation, in my opinion, to help curb those katsu cravings. I sometimes make a 'chicken' version when i'm short on time. To do this just pop a Quorn vegan chicken fillet in the oven and make the sauce!

This aubergine option is slightly more impressive if you're making a meal for friends or if you fancy something less processed than the quorn chicken option.  

Ingredients:

Sauce:

  • 1 tbsp vegetable oil

  • 1 sliced white onion

  • 2 chopped garlic cloves

  • 1 tbsp plain flour

  • 2 tsp mild curry powder

  • 350 ml vegetables stock

  • 2 tsp soy sauce

  • 1 tsp garam masala 

Crispy Aubergine:

  • 1 aubergine (eggplant)

  • 1/4 of a tub of breadcrumbs (or blend 2 pieces of toast (budget tip))

  • 2 tbsp plain flour

  • 1 tbsp vegetable oil

Extras:

  • 75g rice per person

  • Salad (optional)

Method:

Crispy Aubergine:

  1. Slice the aubergine into discs, approximately 4-5 per person. Heat 1 tbsp of oil in a frying pan. Pre-heat the oven to 180C.

  2. Set up 2 dredging stations. One with the 2 tbsps of flour and a bit of water (enough to make a thick paste), one with the breadcrumbs. Coat each slice in paste, then breadcrumbs.

  3. Fry the aubergine pieces for a few minutes on each side, until browned and crispy. Then transfer to a baking tray and place in the oven for 15 minutes, until softened in the middle.

  4. Put the rice on to boil.

Katsu Sauce:

  1. Fry the chopped onion and garlic in 1 tbsp of oil.

  2. Add the flour, curry powder and garam masala. You will get a lumpy ball but don't worry.

  3. Add the stock and soy sauce and stir until it's all mixed in.

  4. At this point you can either 1) serve the sauce as it is 2) strain through a sieve to remove onion chunks and lumps 3) blend in a blender to make the sauce smooth. All options work fine, it depends on what you have available. I personally like to blend the sauce to get it nice and smooth.