15min 4 ppl
Vegan Katsu Curry
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 7 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 16g
Carbs 86g
Fats 14g
About this dish
A mild, glossy Japanese curry made with a fully plant-based roux, ladled over rice and topped with a freshly crisped tofu katsu. The classic pairing, rebuilt without a scrap of meat or dairy.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Tofu Katsu4 cutletsstart 33 minutes aheadMake your own
Ingredients
Fresh Produce
- Onionsliced1
- Carrotdiced1
- Potatodiced1
Plant Proteins
- Ready-made tofu katsucutlets4
Tins & Jars
- Vegan Japanese curry roux100 g
Dried Goods
- Short-grain rice300 g
- Water600 ml
Oils & Condiments
- Vegetable Oil15 ml
Utensils
- Saucepan
- Large frying pan
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Heat the vegetable oil in a saucepan and fry the sliced onion for 5 minutes until softened.
Approx. 5 minutes
3
Add the carrot and potato and fry for 2 minutes.
Approx. 2 minutes
4
Pour in the water, bring to the boil, then simmer for 15 minutes until the vegetables are tender.
Approx. 15 minutes
5
Remove from the heat, break the vegan curry roux into pieces and stir in until fully dissolved, then simmer for 5 minutes until thickened.
Approx. 5 minutes
6
Reheat the ready-made tofu katsu cutlets in the oven or a dry frying pan for 6 minutes until hot through and crisp, then slice.
Approx. 6 minutes
7
Divide the rice between plates, ladle over the curry sauce, and top with the sliced tofu katsu.
Approx. 4 minutes
