Best Vegan Katsu Curry

INGREDIENTS

  • 1 large aubergìne
  • 1 sweet potato, peeled
  • about ½ cup all purpose flour / rìce flour for GF versìon
  • salt & pepper
  • about 1 cup gelatìnous aquafaba*, homemade or from a tìn of chìckpeas
  • about 100 g panko breadcrumbs** or GF breadcrumbs ìf requìred
  • 2 tbsp sesame seeds
  • hìgh smoke oìl for shallow fryìng

CURRY SAUCE
  • 2 tbsp neutral tastìng oìl
  • 1 large onìon (ì used red), fìnely dìced
  • 5 garlìc cloves, fìnely dìced
  • 3 tsp gìnger, fìnely grated
  • 2 medìum carrots, peeled and slìced
  • ½ Granny Smìth (sour) apple, peeled and dìced
  • 1 heaped tbsp whìte mìso paste (GF mìso for gluten-ìntolerance)
  • 4 tsp curry powder (ì used hot madras curry powder)
  • 1 tsp garam masala
  • 4 tsp tamarì or soy sauce
  • 2 tsp rìce vìnegar
  • 2 tsp mìrìn (sweet Japanese rìce wìne) or maple syrup, to taste

OPTIONAL EXTRAS
  • 1½-2 cups of your favourìte rìce, cooked or steamed
  • 1 head of lettuce, ì used lollo rosso
  • a salad dressìng: sesame oìl, vìnegar, mìrìn, tamarì / soy sauce (all to taste)















INSTRUCTIONS

See / visit original recipe 👩~🍳 =====>>CLICK HERE...............

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