This is my veganized version of Wagamama’s yasai katsu curry – I tasted this curry sauce a while back with a vegetarian friend of mine. I couldn’t eat the vegetables as they were deep-fried, and I suspect the batter was made with eggs. but the sauce was quite delicious – a marriage of both sweet and spicy. I tried to savour the moment, and recreate the experience once I had returned home. I specialize in curry-making and love a challenge. I researched a little bit about this curry, and fruit seems to be included in it (which I love anyway, and which I include in many of my curries – it just dances so beautifully in it). Katsu curry appears to be a new transition in Japan, and a popular one for that matter. The ingredients may appear a little strange at first, since it is a fusion – but trust me, this recipe works.
We wiped it out within minutes. I suggest having some teriyaki sauce at hand to dip your veggies in, prior to crunching into them. Serve with sticky rice and peanut garnish. Enjoy !
Serves 3 to 4 portions
1 medium onion, finely chopped
4 cloves garlic, chopped
2 sweet red apples, peeled and chopped
1½ ripe bananas, chopped
1 Tbsp ketchup
1 Tbsp agave syrup, or maple syrup
1 heaped tsp turmeric powder
1 heaped Tbsp hot curry
½ tsp coriander seeds
½ tsp ground ginger
1 cup (250 mL) coconut milk (low fat is good too)
2 cups (500 mL) water
2 tsp (10 mL) teriyaki sauce
1 Tbsp (15 mL) dark soya sauce
salt to taste
- In a large non-stick saucepan pour the oil, heat it up, and add the finely chopped onions. Fry for a few minutes, and then add the garlic and apple. Continue frying for a couple of minutes, then add all of your spices (the dried ingredients, not your cornstarch) – you may need another dash of olive oil at this point
- Next, add the bananas and stir for a minute or so.
- Now add the liquid, one cup at a time, leaving around 5 minutes before each cup – include your soya sauce and teriyaki sauce.
- Leave to simmer gently for 20 minutes, then remove from the heat, add the cornstarch mixture and then blend the lot in a food processor.
- Taste for salt and sweetness. Then return to the heat, and simmer for a further couple of minutes. Serve with steamed rice, and garnish with roasted peanuts and a crunchy green salad.
- This refrigerates well if you wish to serve it the following day.
FOR THE VEGETABLES & BATTER
1 medium sized eggplant/aubergine
4 slices of pumpkin
1 cup flour
1 cup (250 mL) water
2 cups dried breadcrumbs
- First slice your vegetables into rounds about 3 inches in diameter, and ½ inch thick.
- Then make your batter mix by blending the flour and water together until smooth
- Dip your vegetables in the batter, then get a handful of breadcrumbs and coat on both sides.
- Deep fry, making sure your oil is hot enough. When they float to the surface, they are ready.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike