Vegan Katsu Curry

Prep time: 25 mins
Cook time: 40 mins
Serves: 2


  • 2 tbsp rapeseed oil or vegetable oil 
  • 200g cooked rice 
  • ¼ large cucumber, peeled into ribbons 
  • 1 carrot, peeled into ribbons 
  • handful of coriander leaves
  • lime wedges, to serve 

For the curry sauce 

  • 1 tbsp rapeseed oil or vegetable oil 
  • 1 onion, chopped 
  • 1 large carrot, chopped 
  • 1 large clove of garlic, crushed 
  • 2cm piece ginger, peeled and grated or finely chopped 
  • ½ tbsp curry powder, mild or medium 
  • ¼ tsp ground turmeric 
  • 200ml coconut milk 
  • 2 tsp maple syrup (or honey if not cooking for vegans) 

For the katsu 

  • 1 tbsp cornflour 
  • 280-300g block firm tofu
  • 200g dried breadcrumbs, such as panko


Step 1: First, start by making the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelise. Add the garlic and ginger and sizzle for another minute or so, before stirring in the curry powder and turmeric.

Step 2: Once the spices are warmed through, add the coconut milk, maple syrup and 100ml water. Season well, cover and simmer over a low heat for 20 minutes, topping up with more water if it gets too thick. 

Step 3: Meanwhile, slice the tofu in half through the centre. Carefully cut each piece into four triangles. In a bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. In a second bowel, add the breadcrumbs. Dip a tofu pieces into the flour mixture, then the breadcrumbs, ensuring it is evenly coated. If the crumbs are not sticking well make the cornflour mixture a little bit thicker and try again. 

Step 4: Once the carrot is soft, blitz the mixture using a stick or tabletop blender. If the sauce is too thick, you can add a little more water. Taste and add more salt, maple syrup or some lime juice if required. 

Step 4: Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and piping hot. Serve with a portion of cooked rice and top with the curry sauce, your crispy tofu, cucumber, coriander and lime wedges.

Recipe BBC Good Food


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