Leopards, get ready to fake-away your weekly takeaway! To help you and your family through another week of staying home, we've teamed up with the lovely @WhatLuceEats to bring to you a delicious, totally vegan, Katsu Curry recipe! Luce is a plant based recipe developer and food photographer, not to mention an avid DL fan! Luce's Katsu Curry recipe is super-easy to recreate, not to mention totally Instagrammable! As our leopard leap are already aware, we're huge advocates of taking care of our mental wellbeing, and cooking is a well recognised way to relieve stress and anxiety. So get your pans at the ready, and get your Katsu on in the kitchen!
Tofu Katsu Curry
For the katsu sauce
1 large white onion (diced)
2 garlic cloves (crushed)
1 teaspoon of grated fresh ginger
2 carrots (peeled and chopped)
1 teaspoon of ground turmeric
1 tablespoon of curry powder
1 tablespoon of soy sauce
1 tablespoon of maple syrup
250ml vegetable stock
150ml coconut milk
1 tablespoon of corn flour
For the tofu
2 blocks (450g) extra firm tofu (that doesn’t need draining) cut into slices
100g plain flour
120ml dairy free milk
100g panko breadcrumbs
6 tablespoons of sunflower/vegetable oil
For the rest
500g cooked white rice
1. Begin by making the katsu sauce. In a saucepan on a medium heat add a drizzle of oil and the diced onion. Cook for a few minutes before adding the garlic and ginger.
2. After a couple more minutes add the carrots and combine. Coat the carrots in the curry powder and turmeric.
3. Once the carrot and onion is evenly coated in the spices add the vegetable stock, coconut milk, soy sauce and maple syrup.
4. Stir and turn the heat up high and let simmer for around 5 minutes.
5. Now combine the corn flour with 1 tablespoon of cold water and add to the sauce. This will thicken the sauce.
6. Turn the heat down and let simmer for a further 5 minutes before adding to a
blender and blending until smooth. Leave to one side.
7. Now to make the tofu. Put the flour, milk and breadcrumbs in separate bowls and
coat a piece of tofu in the flour. Then dunk in the milk and finish my coating in
breadcrumbs. Repeat until every piece of tofu is covered.
8. Next heat a large saucepan on a medium-high heat and add the oil. When it’s hot
add the tofu the pan. You may have to cook it in a few batches.
9. Let cook for a few minutes on each side before placing on some kitchen towel to
absorb any excess oil.
10. Add the cooked rice and salad to the plates, then top with the tofu.
11. Put the sauce in the microwave for 30 seconds and then pour over the tofu.
... And enjoy leopards!
Follow Luce on her Instagram here.
Read more about Luce and her amazing recipes here.
Stay wild, Team DL x