Vegan katsu curry - Good Food Middle East
Create crispy tofu coated in a rich, spicy coconut curry sauce made with onions, carrots, and aromatic spices. Perfect for dipping!
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Cooking tools:
- Immersion blender
- Blender
- Grater
- Peeler
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
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)
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