Today’s dish is a hearty main inspired by Duncan’s favourite dish at Wagamama’s, an Asian fusion restaurant, where we used to dine quite often during our busy London life.
I made a yasai katsu curry or veggie katsu curry, except that it contains no egg in the batter so really it’s a vegan katsu curry. Thick slices of juicy aubergine and sweet potato coated in panko breadcrumbs and shallow fried until crispy and golden brown are accompanied by an aromatic curry sauce, plain rice and a simple green salad. Vegan katsu curry is a bit of a treat as it’s not exactly health food, but I’m sure we can roll with treating ourselves to a bit of golden crispiness now and again, can’t we? 🙂
2 tbsp neutral tasting oil 1 large onion (I used red), finely diced 5 garlic cloves, finely diced 3 tsp ginger, finely grated 2 medium carrots, peeled and sliced ½ Granny Smith (sour) apple, peeled and diced 1 heaped tbsp white miso paste (GF miso for gluten-intolerance) 4 tsp curry powder (I used hot madras curry powder) 1 tsp garam masala 4 tsp tamari or soy sauce 2 tsp rice vinegar 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste
OPTIONAL EXTRAS
1½-2 cups of your favourite rice, cooked or steamed 1 head of lettuce, I used lollo rosso a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)
The sauce has been adapted from Wagamama’s recipe.
