After a very long hiatus, I’m back with not one but TWO recipes! I hope you love them as much as I do 🙂
Without further ado…
I present my Japanese katsu curry! I’ve served it with tricoloured quinoa but it would be great with rice or even flatbread. In this instance I’ve used firm tofu cubes but in the past I’ve used tofu puffs and vegan prawns.
This is the curry paste I used.
3 tablespoons vegan butter
1/4 cup plain flour
2 tablespoons garam masala
1 tablespoon chilli powder
Fresh ground black pepper
2 tablespoons tomato paste
1 tablespoon vegan Worcestershire sauce*
250g firm tofu cut into chunks
4 medium carrots cut into chunks
4 cups water
3 large potatoes cut into chunks
1 large white radish cut into chunks
1 vegan chicken stock cube
1 tablespoon garam masala
50g frozen peas
1/3 packet of “S&B golden curry” paste
In a large pot add the tofu, carrots, water and vegan chicken stock cube. Bring to a boil and then lower the heat to a simmer. Add the potatoes, radish and garam masala. Simmer with a lid on for approximately 30 minutes or until the vegetables are tender.
While that is boiling make the roux in a medium sized pan. Melt the vegan butter over a medium heat. Add in the flour, garam masala and golden curry paste. Keep stirring until a thick paste has formed and then add the cayenne, pepper, tomato paste and vegan Worcestershire sauce. Keep cooking this mixture over a low heat until the paste becomes dry and crumbly. Turn off the heat and set aside until the vegetables are ready.
Once the vegetables are cooked, spoon approximately 1 cup of the water into the roux mixture and whisk it until it is smooth. Pour this back into the other pot and stir over a low heat until it has thickened. Add the peas and adjust salt if needed.
*Make sure you check the ingredients of your Worcestershire sauce as it is usually made with anchovies. I use the Spring Gully brand which is available in Woolworths in Australia.