1 sweet potato
1 aubergine
2 heaped tbsp flour
150ml water
100g panko breadcrumbs
1 onion, finely chopped
1 garlic clove, crushed
1 chilli, sliced
75ml vegetable oil
120g katsu paste
120ml coconut milk
250g rice
80g mixed salad leaves
crispy panko veg covered in katsu curry sauce. satifsying your vegan katsu cravings just got easier thanks to our new katsu paste
1 sweet potato
1 aubergine
2 heaped tbsp flour
150ml water
100g panko breadcrumbs
1 onion, finely chopped
1 garlic clove, crushed
1 chilli, sliced
75ml vegetable oil
120g katsu paste
120ml coconut milk
250g rice
80g mixed salad leaves
fry the finely chopped onion, garlic, + chilli in vegetable oil until soft. ensure the pan is on a low to medium heat to avoid burning anything
add the katsu paste + cook on a low to medium heat until fragrant, followed by the coconut milk. leave to simmer
create a batter by whisking together 50g of the flour + 150ml water. coat the chopped veg in the batter then toss in panko crumbs
fry evenly on both sides until crisp
to serve, generously heap the rice onto your plate, add the fried vegetables, pop a little dressed salad on the side + liberally pour the curry sauce on top