How To Make Vegan Katsu Curry

By No Recipes · 90 min

Ingredients

Instructions

1. The day before, prepare the tofu katsu following your tofu katsu recipe.
2. Wash and dry the mild green peppers, red bell peppers, kabocha and Japanese eggplant very well, since wet vegetables will spatter. Score the skin side of the eggplant with slits about 1/8 inch apart. Bread the katsu and set up a rack lined with paper towels.
3. Whisk the vegetable stock, soy sauce, tomato paste, date syrup, cocoa powder and potato starch in a bowl until smooth.
4. Roughly chop the onion, carrot, garlic and ginger, then puree them in a food processor until smooth.
5. Pour the puree into a frying pan, stir in the baking soda, and bring to a boil over medium-high heat. Stir often until the liquid evaporates and the mixture thickens into a paste, 5 to 6 minutes.
6. Add the vegetable oil and fry the paste until glossy and tan, another 5 to 6 minutes. Meanwhile, heat about 1 inch of vegetable oil in a deep pot to 340°F (170°C).
7. Stir the curry powder into the paste and toss quickly to toast the spices.
8. Pour in the stock mixture, reduce the heat to a gentle simmer and stir occasionally.
9. Deep fry the vegetables one type at a time: kabocha for 2 to 3 minutes; peppers for 30 seconds to 1 minute, until the skin bubbles. Drain each on the prepared rack.
10. Fry the eggplant skin-side down, flip after 30 seconds, and fry about 1 more minute. Drain cut-side down on the rack.
11. Fry the tofu katsu according to its recipe.
12. Slice the katsu, place it on cooked rice with the fried vegetables, pour the curry over half the katsu and vegetables, and serve immediately while crisp.

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