Yasai Katsu Curry

with Eggplant and Sweet Potato
The Japanese word 'Yasai' means vegetable and often refers to vegetarian dishes!
Cals 1346 · Prot 33 · Carbs 239 · Fat 34
Vegan
Try Hello Chef Now
60 min
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The Japanese word 'Yasai' means vegetable and often refers to vegetarian dishes!
Cals 1346 · Prot 33 · Carbs 239 · Fat 34
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Katsu
Almond milk
240 ML
Tamari
15 ML
Smoked paprika powder
2 Grams
Plain flour
100 Grams
Panko bread crumbs
200 Grams
Eggplant
1 Piece
Sweet potatoes
400 Grams
Vegetable oil
6 Tbsp
Katsu sauce
Shallots
1 Piece
Ginger garlic paste
10 Grams
Curry powder
5 Grams
Turmeric powder
2 Grams
Brown sugar
5 Grams
Vegetable stock cube
1 Piece
Plain flour
10 Grams
Water
250 ML
Coconut milk
200 ML
Soy sauce
10 ML
Sides
Basmati rice
150 Grams
Cherry tomatoes
150 Grams
Water
300 ML
Baby spinach
40 Grams
Sesame seeds
10 Grams

Tips for fussy eaters

Strain or blend the katsu sauce so it is smooth!

Pro tip

To ensure the sweet potato cooks through it must be 1 cm or thinner!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Preheat the oven to 200°C/ 180°C. Whisk the almond milk, tamari, paprika and flour in a shallow bowl - this is your batter. Place the panko breadcrumbs into another shallow bowl. Peel and finely chop the shallots
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2 Bread vegetables

Slice the eggplant and sweet potatoes into 0.5 cm thick discs (see pro tip!). Alternating pieces of sweet potato and eggplant, place the discs in the batter, coating both sides, until you run out of batter. Then, turn them in the panko breadcrumbs making sure they are well coated. 
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3 Bake vegetables

Place the breaded vegetables onto a lined baking tray and drizzle very generously with vegetable oil. Bake for 30 min until golden and crispy.
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4 Cook rice

Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
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5 Make sauce

Meanwhile, heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the shallots and garlic ginger paste and cook for 3 min. Add the curry powderturmericsugarstock cube and flour. Add the measured water a little at a time whilst whisking. Add the coconut milk. Simmer for 5 min, then season with soy sauce.
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6 Serve

Toss the baby spinach and cherry tomatoes in the sesame seeds. Serve the baked vegetables with the ricecurry sauce and salad on the side.

Tips for fussy eaters

Strain or blend the katsu sauce so it is smooth!

Pro tip

To ensure the sweet potato cooks through it must be 1 cm or thinner!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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