katsu curry recipe eat well for less katsu curry recipe (vegan)

Alright folks, buckle up because we’re about to dive headfirst into the culinary rabbit hole. We’re not just talking about slapping some ingredients together; we’re talking about crafting a dish so divinely delicious, so unbelievably umami, that you’ll swear you’ve accidentally stumbled into a parallel universe where food is sentient and sings opera. Get ready for vegan Katsu Curry that will knock your socks off. Seriously, you might want to secure your footwear before proceeding.

Katsu Curry: A Symphony of Flavors (and Textures!)

Imagine a world where crispy, golden-brown cutlets meet a rich, savory curry sauce. Now, stop imagining because that world is about to become your reality! This vegan Katsu Curry is not just a meal; it’s an experience. It’s crunchy, it’s creamy, it’s a party in your mouth that doesn’t require a designated driver. Prepare to be amazed!

Before we unleash this flavor explosion, let’s gather our troops. This is not a drill! Prepare your mise en place, sharpen your knives (carefully!), and get ready to assemble a culinary masterpiece.

Here’s what you’ll need for the Katsu (the Crispy Part):

• 1 block firm tofu, pressed (we’re talking superhero-level pressing)
• 1 cup all-purpose flour (or gluten-free blend, if that’s your jam)
• 1 cup unsweetened plant-based milk
• 1 tbsp nutritional yeast (for that cheesy, savory goodness)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste (because bland is a crime against humanity)
• 2 cups panko breadcrumbs (the secret weapon for ultimate crispiness)
• Vegetable oil, for frying (enough to submerge the cutlets)

And now, for the Curry (the Warm, Hugging Part):

• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 carrots, chopped
• 2 potatoes, chopped
• 1 cup vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder (adjust to your spice preference, you daredevil!)
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• Salt and pepper to taste
• Cooked rice, for serving (because no curry is complete without its starchy soulmate)

Alright, let’s get cooking! Follow these instructions carefully, or chaos may ensue:

1. Prepare the Tofu Cutlets: Slice the pressed tofu into even cutlets. Think rectangles of pure, plant-based protein perfection.
2. The Breading Station: Set up three shallow dishes. One with flour, seasoned with salt and pepper. One with plant-based milk, nutritional yeast, garlic powder, and onion powder. And one with panko breadcrumbs. This is where the magic happens.
3. Breading Time: Dip each tofu cutlet in the flour, then the milk mixture, and finally, coat generously in panko breadcrumbs. Make sure every inch is covered! We’re aiming for maximum crunch here.
4. Fry ‘Em Up: Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded tofu cutlets in the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a wire rack to drain excess oil. Crispy perfection achieved!
5. Curry Creation: In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion, garlic, and ginger and cook until fragrant, about 2-3 minutes. Your kitchen should be smelling amazing right about now.
6. Veggie Power: Add carrots and potatoes to the pot and cook for 5-7 minutes, stirring occasionally. We want them to get a little friendly with the oil and spices.
7. Simmer Time: Pour in vegetable broth and coconut milk. Stir in curry powder, soy sauce, and maple syrup. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the vegetables are tender.
8. Serve and Devour: Serve the crispy tofu cutlets over cooked rice, generously smothered in the flavorful curry sauce. Garnish with chopped green onions or sesame seeds if you’re feeling fancy.

And there you have it! Vegan Katsu Curry that’s so good, it’s almost illegal. Enjoy the deliciousness, and remember to share (or don’t, we won’t judge). Happy cooking!

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Katsu Curry Recipe (Vegan) | The Anti-Cancer Kitchen

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