Vegan katsu curry

• rapeseed oil↗2 tbsp tbsp

  or vegetable oil

• cooked rice↗200g g

  (we used basmati)

• cucumber↗¼ large

  peeled into ribbons

• carrot↗1

  peeled into ribbons

• mint leaves↗handful of

  or coriander leaves, or both

• lime wedges↗

  to serve

• rapeseed oil↗1 tbsp tbsp

  or vegetable oil

• onion↗1

  chopped

• large carrot↗1

  chopped

• large garlic clove↗1

  crushed

• ginger↗2cm piece

  peeled and grated or finely chopped

• curry powder↗½ tbsp tbsp

  mild or medium

• turmeric↗¼ tsp ground tsp

  ground

• coconut milk↗200ml ml
• maple syrup↗2 tsp tsp

  (or honey if not cooking for vegans)

• cornflour↗1 tbsp
• tofu↗280-300g block firm
• dried breadcrumbs↗200g

  we used panko (gluten-free if necessary)

Step-by-step instructions

1. 1

   First, make the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. 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 mins, topping up with more water if it gets too thick.

2. 2

   Meanwhile, slice the tofu in half through the centre. Carefully cut each piece into four triangles. In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. Put the breadcrumbs in a second bowl. Dip a tofu piece into the flour mixture, then the breadcrumbs, turning until well coated. If the crumbs are not sticking well make the cornflour mixture a little bit thicker and try again. Press firmly.

3. 3

   When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. If the sauce is too thick, add a little more water. Taste and add more salt, maple syrup or some lime juice, if you like. Keep warm.

4. 4

   Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and hot through. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.