A Veggie & Vegan Guide to Liverpool

Wednesday, 15 August 2018

Yasai Katsu Curry with Sticky Rice

Butternut Squash, Sweet Potato & Aubergine Katsu Curry


Recipe for 2 persons.

Ingredients:

For the vegetables:

  • 1 x Butternut Squash
  • 1 x Sweet Potato
  • 1 x Aubergine
  • 50g plain flour (or replace with buckwheat flour for GF)
  • either - 1 x whisked egg (veggie) or whisked aquafaba (vegan)
  • Panko Bread Crumbs (GF available)
  • Vegetable Oil

For the curry sauce:

  • 1 x white onion
  • 2 x cloves of garlic
  • 2.5cm fresh root ginger
  • 1 tbsp curry powder
  • 2 tbsp plain flour
  • 500ml vegan stock (I use Marigold Vegan Bouillon Powder)
  • 1 tbsp vegan soy sauce
  • Vegetable Oil

For the sticky rice:

  • Rice 
  • Water
  • Salt

RICE
  1. Add 200g of white rice into a pan and 300ml of water to a pan and let it soak for a minimum of 30 minutes (or as long as you can upto 4 hrs).
  2. Add 1/2 tsp of salt and stir.
  3. Place the rice on a high heat and bring to the boil.
  4. When there is a rolling boil, turn the heat down to medium low and place a lid on the pan with a small gap to allow the steam to escape.
  5. Cook for 10 minutes (DO NOT STIR IT DURING COOKING!)
  6. Check the water has been absorbed by pulling the rice away in the centre with a fork, if there is still water, allow an extra 5/10 mins.
  7. When the water is absorbed, take the pan off the heat, put the lid on securely and leave it for 10 minutes.
CURRY
  1. Chop the ingredients for the curry sauce as finely as possible.
  2. Add a couple of teaspoons of oil into the pan and gently sweat the onions, garlic and ginger until soft.
  3. Whilst still on the heat, add the stock with the curry powder and flour and whisk.
  4. When the curry starts thickening, add the soy and mix thoroughly.
  5. Leave the curry sauce off the heat until needed.
VEG
  1. Slice the butternut squash, sweet potato and aubergine into roughly 5mm slices.
  2. Take your desired amount of slices and one at a time coat in flour, then egg/aquafaba and then into the panko crumbs.
  3. Put a good glug of vegetable oil into a pan and shallow fry the panko vegetables until golden brown.
  4. This may take a little bit of time so keep the fried vegetables on a low heat in the oven to keep warm whilst you're frying the rest.



Share:

No comments

Post a Comment

Blogger Template Created by pipdig