Vegan katsu curry

Step 1

Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.

Step 2

Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.

Step 3

Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.

Step 4

Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.

Step 5

Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.

Step 6

Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.

Step 7

Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don't make them thicker or else the inside will remain raw.

Step 8

Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.

Step 9

Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.

Step 10

Fry for about 1-2 minutes on each side - until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.

Step 11

Serve with rice, a simple green salad and a generous amount of curry sauce.