Yasai Katsu Curry

with Eggplant and Sweet Potato

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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, place 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

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

Mix the baby spinach with the cherry tomatoes and garnish with 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 1cm or thinner!

'Yasai' is a Japanese word meaning vegetable, and often refers to vegetarian dishes!

Cooking Time: 60 min

Cals 1346 · Prot 33 · Carbs 239 · Fat 34

Dairy-Free

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 350 ML
Baby spinach 40 Grams
Sesame seeds 10 Grams

'Yasai' is a Japanese word meaning vegetable, and often refers to vegetarian dishes!

Cooking Time: 60 min

Cals 1346 · Prot 33 · Carbs 239 · Fat 34

Dairy-Free

Instructions

photo

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

photo

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, place them in the panko breadcrumbs, making sure they are well coated. 

photo

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.

photo

4 Cook rice

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.

photo

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.

photo

6 Serve

Mix the baby spinach with the cherry tomatoes and garnish with 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 1cm or thinner!

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 350 ML
Baby spinach 40 Grams
Sesame seeds 10 Grams
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