Yasai Katsu Curry

with Eggplant and Sweet Potato
The Japanese word 'Yasai' means vegetable and often refers to vegetarian dishes!
193 Reviews
Cals 1259 · Prot 32 · Carbs 236 · Fat 29
Vegan
Try Hello Chef Now
60 min
Yasai Katsu Curry with Eggplant and Sweet Potato
The Japanese word 'Yasai' means vegetable and often refers to vegetarian dishes!
193 Reviews
Cals 1259 · Prot 32 · Carbs 236 · Fat 29
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Katsu
Almond milk 2*
240 ML
Tamari 9*
15 ML
Smoked paprika powder
2 Grams
Plain flour 10*11*
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 1*2*3*4*9*10*13*14*
10 Grams
Curry powder
5 Grams
Turmeric powder
2 Grams
Brown sugar
5 Grams
Vegetable stock cube
1 Piece
Plain flour 10*11*
10 Grams
Water
250 ML
Coconut milk
200 ML
Soy sauce 9*
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, *1 Peanuts, *3 Sesame Seeds, *4 Milk, *13 Mustard, *14 Sulphur Dioxide
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) 5020 / 1259
Fats (g) 28.6
of which saturated (g) 15.2
Carbohydrates (g) 236
of which sugars (g) 27.8
Fibers (g) 22.3
Proteins (g) 32.3
Salt (g) 3.4
*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

Prep

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.
Bread vegetables

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.
Bake vegetables

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.
Cook rice

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.
Make sauce

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.
Serve

6 Serve

Toss the baby spinach and cherry tomatoes in the sesame seeds. Serve the baked vegetables with the rice, curry sauce and salad on the side.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy