Who needs chicken katsu recipe, when you can make a vegan katsu version using Aubergine? DELISH! If you've ever been to a certain delicious high street Asian fusion restaurant (let's just call it Magawama) then you'll have probably experienced one of their excellent katsu curry dishes. We're mega fans, so we thought we'd cook up a vegan version for the plant-based masses to enjoy. The katsu sauce recipe is the perfect balance of beautifully light yet comfortingly warm with the panko breadcrumbs giving the aubergine a gooey-on-the-inside kind of crispiness. A really wonderful family vegan meal idea for dinner.
<item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>5cm ginger fresh<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 ½ tsp soy sauce<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>350ml vegetable stock<item-todo-done><item-todo-done>2 tsp garam masala<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>2 tbsp water<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>250 plant-based milk<item-todo-done><item-todo-done> vegetable oil for shallow frying<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>1 tbsp cornflour<item-todo-done>
<item-todo-done>175g plain flour<item-todo-done><item-todo-done>½ tbsp salt<item-todo-done><item-todo-done>150g panko breadcrumbs<item-todo-done><item-todo-done>500g cooked basmati rice<item-todo-done><item-todo-done>2 aubergines - about 300g each<item-todo-done><item-todo-done> sesame seeds<item-todo-done>
Fine grater or Microplane | 2 large frying pans | Powerful Blender | Large plate lined with kitchen paper