Before I became vegan, one of my favorite dishes was Katsu Curry..either chicken or pork. It seems easy enough to veganize though…. the main awesomeness is the sauce. So this dish could be made two ways, with tofu or eggplant (aubergine outside the USA).
- Eggplant or extra firm tofu
- 1 cup flour
- 1 cup water
- 2 cups panko or breadcrumbs (or crushed cornflakes)
- Salt and pepper
Take one eggplant and cut into 3/8-1/2″ thick slices. If using tofu, press to remove moisture and then cut into 1/2″ x 1/2″ strips.
Mix water, flour, some salt and pepper.
Dredge slices or strips in a water-flour mix. Cover in crumbs. Alternately you can toss the tofu in cornstarch, salt, and pepper in a plastic bag to fully coat for a quicker and less messy option.
Fry until golden brown on each side, drain on paper towels. Set aside.
- 2 tablespoons oil
- 2 onions, sliced
- 5 garlic cloves, chopped
- 2 medium carrots, sliced
- 2-3 potatoes, peeled and then cubed into 1/2-3/4″ cubes. Optional
- 2 tablespoons plain flour
- 4 teaspoons curry powder
- 2 and 1/2 cups vegetable stock
- 2 teaspoons brown sugar
- 4 teaspoons soy sauce
- 1 bay leaf
- 1 teaspoon garam masala
- Salt and pepper
Cook potatoes if using, in pot of boiling water until tender, do not overcook. Drain and set aside.
Heat oil in larger stock pan. Add in onions and carrots and stir until soft.
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add brown sugar, soy sauce and bay leaf. Slowly bring to the boil. Add potatoes. Add garam masala. Salt and pepper to taste. Let simmer for 15 minutes to combine flavors.
Serve with white rice. Place eggplant or tofu on top and ladle sauce over that.
Optional: dash of chili powder. Worstershire sauce. Bulldog sauce.