Yasai Katsu Curry

Name: Yasai Katsu Curry with Eggplant and Sweet Potato
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 240 ML of Almond milk; 15 ML of Tamari; 2 Grams of Smoked paprika powder; 100 Grams of Plain flour; 200 Grams of Panko bread crumbs; 1 Piece of Eggplant; 400 Grams of Sweet potatoes; 6 Tbsp of Vegetable oil; 1 Piece of Shallots; 10 Grams of Ginger garlic paste; 5 Grams of Curry powder; 2 Grams of Turmeric powder; 5 Grams of Brown sugar; 1 Piece of Vegetable stock cube; 10 Grams of Plain flour; 250 ML of Water; 200 ML of Coconut milk; 10 ML of Soy sauce; 150 Grams of Basmati rice; 150 Grams of Cherry tomatoes; 300 ML of Water; 40 Grams of Baby spinach; 10 Grams of Sesame seeds

with Eggplant and Sweet Potato

The Japanese word 'Yasai' means vegetable and often refers to vegetarian dishes!

Cals 1255 · Prot 32 · Carbs 234 · Fat 28

Vegan

60 min

Yasai Katsu Curry with Eggplant and Sweet Potato

The Japanese word 'Yasai' means vegetable and often refers to vegetarian dishes!

Cals 1255 · Prot 32 · Carbs 234 · Fat 28

Vegan

Ingredients

Katsu

Almond milk 2*

240 ML

Tamari 9*

15 ML

Smoked paprika powder

2 Grams

Plain flour 10*11*

100 Grams

Panko bread crumbs 10*11*12*

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 15*

1 Piece

Plain flour 10*11*

10 Grams

Water

250 ML

Coconut milk

200 ML

Soy sauce 9*10*11*

10 ML

Sides

Basmati rice

150 Grams

Cherry tomatoes

150 Grams

Water

300 ML

Baby spinach

40 Grams

Sesame seeds 3*

10 Grams

Allergens

*2 Tree Nuts, *9 Soya, *10 Wheat, *11 Gluten, *12 Lupin, *15 Celery, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5260 / 1255
Fats (g)	28.4
of which saturated (g)	15.3
Carbohydrates (g)	234
of which sugars (g)	28.2
Fibers (g)	22.8
Proteins (g)	31.9
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.

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 powder, turmeric, sugar, stock 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.