katsu curry recipe with coconut milk Vegan katsu coconut curry

Indulge in a delectable and satisfying culinary experience with this Vegan Katsu Coconut Curry. This dish is a harmonious blend of crispy, golden-brown katsu and a rich, creamy coconut curry sauce, offering a delightful fusion of textures and flavors. Perfect for a weeknight dinner or a special occasion, this vegan creation is sure to impress even the most discerning palates.

Vegan Katsu Coconut Curry

This recipe offers a plant-based twist on a classic Japanese curry, replacing traditional meat with a flavorful and crispy vegan katsu. The combination of the crunchy katsu and the smooth, aromatic curry creates a truly unforgettable meal.

### Ingredients:

For the Vegan Katsu:

• 1 block firm tofu, pressed and sliced into cutlets
• 1 cup all-purpose flour
• 1 cup plant-based milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups panko breadcrumbs
• Vegetable oil, for frying

For the Coconut Curry:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 cup mixed vegetables (carrots, peas, potatoes, broccoli)
• Cooked rice, for serving
• Fresh cilantro, for garnish (optional)

Instructions:

Preparing the Vegan Katsu:

1. Press the tofu to remove excess water. This is crucial for achieving a firm and crispy katsu. Wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.
2. Slice the pressed tofu into cutlets, approximately ½ inch thick.
3. Prepare the breading station: In one bowl, combine the flour, salt, and pepper. In another bowl, whisk together the plant-based milk. In a third bowl, place the panko breadcrumbs.
4. Dredge each tofu cutlet in the flour mixture, then dip it in the plant-based milk, and finally coat it thoroughly with the panko breadcrumbs. Make sure the breadcrumbs adhere well to the tofu.
5. Heat vegetable oil in a large skillet over medium heat. The oil should be hot enough to sizzle when a breadcrumb is dropped into it.
6. Carefully place the breaded tofu cutlets in the hot oil, ensuring not to overcrowd the pan.
7. Fry the katsu for 3-4 minutes per side, or until golden brown and crispy.
8. Remove the fried katsu from the skillet and place it on a wire rack to drain excess oil. This helps maintain the crispiness.

Making the Coconut Curry:

1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
4. Stir in the red curry paste and cook for 1-2 minutes, allowing the spices to bloom and release their aromas.
5. Pour in the coconut milk and vegetable broth. Bring to a simmer, stirring occasionally.
6. Add the soy sauce, lime juice, and brown sugar. Stir well to combine.
7. Add the mixed vegetables to the curry and cook until they are tender-crisp, about 10-15 minutes.

Assembling the Dish:

1. Serve the Vegan Katsu Coconut Curry over a bed of cooked rice.
2. Place the crispy katsu on top of the rice and generously ladle the coconut curry over the katsu.
3. Garnish with fresh cilantro, if desired.
4. Enjoy this flavorful and satisfying vegan meal!

This Vegan Katsu Coconut Curry is a versatile dish that can be adapted to your preferences. Feel free to experiment with different vegetables or add other ingredients like chickpeas or spinach to the curry. The key to a successful dish is to ensure the tofu is properly pressed and the katsu is fried until golden brown and crispy. The combination of the crunchy katsu and the creamy curry is a truly winning combination.

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Vegan Katsu Coconut Curry - VegaNice

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