Vegan katsu curry

This vegan version of a Japanese classic – yasai katsu curry – will leave you licking your fingers after. Crispy sweet potato and aubergine slices in a killer curry sauce with plain rice and a simple green salad make a great dinner or lunch.

1 large aubergine
1 sweet potato, peeled
about 1 cup all purpose flour / rice flour for GF version
salt & pepper
about 1 cup gelatinous aquafaba, homemade or from a tin of chickpeas
about 100 g panko breadcrumbs or GF breadcrumbs if required
2 tbsp sesame seeds
high smoke oil for shallow frying

CURRY SAUCE:
2 tbsp neutral tasting oil
1 large onion (I used red), finely diced
5 garlic cloves, finely diced
3 tsp ginger, finely grated
2 medium carrots, peeled and sliced
½ Granny Smith (sour) apple, peeled and diced
1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
4 tsp curry powder (I used hot madras curry powder)
1 tsp garam masala
4 tsp tamari or soy sauce
2 tsp rice vinegar
2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste

View the full recipe at Lazy Cat Kitchen →