Vegan katsu curry - Good Food Middle East

Ingredients

• 2 tbsp rapeseed oil or vegetable oil
• 200g cooked rice (we used basmati)
• ¼ large cucumber, peeled into ribbons
• 1 carrot, peeled into ribbons
• handful of mint leaves or coriander leaves, or both
• lime wedges, to serve
• 1 tbsp rapeseed oil or vegetable oil
• 1 onion, chopped
• 1 large carrot, chopped
• 1 large garlic clove, crushed
• 2cm piece ginger, peeled and grated or finely chopped
• ½ tbsp curry powder, mild or medium
• ¼ tsp ground turmeric
• 200ml coconut milk
• 2 tsp maple syrup (or honey if not cooking for vegans)
• 1 tbsp cornflour
• 280-300g block firm tofu
• 200g dried breadcrumbs, we used panko (gluten-free if necessary)