Easy Vegan Katsu Curry


This a paid collaboration with New Kenji Rice.

Now that autumn has completely hit in the UK, there's nothing more that I want in the evenings than a comforting meal. I'm talking all the carbs, rice, pasta, you name it. So after thinking up some recipes and meals that I want to try out, I finally decided on trying out my very own Katsu Curry. I love a curry, but Katsu Curry has got to be up there as one of my favourites, but I thought why not make my own? rather than cooking with a jar of it from the supermarkets - without all the added sugars and nasty ingredients they throw in.

With the help of New Kenji Rice, I was able to bring together the perfect dish packed full of flavours, so I highly suggest trying it out!

The one thing I will mention is that this dish was super hard to photograph nicely, so sorry it it looks a little messy and the tofu isn't looking it's best, it was still delicious!


Serves: 2    Prep Time: 15 mins  Cook Time: 30 mins   

You will need: 

For the crispy tofu:
- 1/2 block tofu, cut into thin strips or thin chunks
- 1/2 cup breadcrumbs
- 1/2 cup almond milk or any other dairy free milk
- 1/4 cup plain flour
- 1 tbsp soy sauce
- 1 tsp maple syrup
- salt and pepper

For the curry:
- 1 tbsp extra virgin olive oil
- 1/2 onion
- 2 garlic cloves
- 1 carrot
- 2 tbsp medium curry powder
- 1 tsp maple syrup
- 1 tbsp plain flour
- 1 tsp turmeric
- 1 tsp soy sauce
- 1 tsp garam masala
- 1 bay leaf
- 300ml vegetable stock
- 1 pack of New Kenji Sushi Rice


1. Preheat the oven to 180C and line a baking tray with parchment paper, or lightly grease with oil.

2. In a medium sized bowl, pour in the almond milk, soy sauce and maple syrup. and stir until combined. Add salt and pepper to taste.

3. Place the breadcrumbs on a small plate along with the flour and use a fork to combine them.

4. Making sure the tofu has already been pressed, cut it into thin strips or thin squares. Start off by placing one piece of tofu into the wet mixture, coating it completely. Transfer the tofu into the breadcrumbs and roll it around so that the breadcrumbs stick. Continue doing this with each bit of tofu.

5. Transfer the tofu onto the baking tray and place in the oven for 30 minutes, checking on it every now and then. I flipped mine over half way through, but this is optional.

6. Whilst the tofu is cooking, begin making the sauce! Cut the carrot and onion up into small chunks and place into a saucepan with the olive oil. Sprinkle in the garlic and let this simmer on low heat until fragrant.

7. Add in the vegetable stock, along with the curry powder, garam masala, maple syrup, soy sauce, turmeric and one bay leaf. Stir until well combined and leave to simmer for 5 minutes.

8. Sprinkle 1 tbsp of plain flour into the curry sauce so that it thickens. Keep stirring it in until combined, you'll notice that it thickens very quickly. Keep this on the lowest heat.

9. Take the sushi rice pack out of the cardboard sleeve, rip open the lid slightly and place in the microwave for two minutes. Once it's done, set it aside.

10. Take the sauce off of the heat, if it has thickened too much then add a tiny bit of water to thin it out a bit, but it should be okay. As the sauce will still have chunks of carrot and onion in it, remove the bay leaf and pour it all into a high speed blender. Keep blending until the sauce is completely smooth and set aside.

11. Remove the tofu from the oven and assemble the dish by dividing the rice onto two plates, using as much or as little as you like. Pour the sauce onto the opposite side of the plate and gently lay the crispy tofu on top!

12. I served mine up with a side of salad and sprinkled some spring onion on top, but this is completely optional!

You can purchase New Kenji Sushi Rice in Tesco and Waitrose!

What's your favourite Autumn comfort meal?

Love Always,
Shannon x

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