Katsu Curry is an absolute banging meal - both comforting and flavoursome.

This vegan friendly version will be an absolute hit in your household. Try it for yourself

INGREDIENTS

Tofu Katsu Curry

• 1 onion, diced

• 3 garlic cloves, minced

• 2 carrots, sliced

• 1 tsp ginger powder

• 1 tbsp curry powder

• 1/4 tsp turmeric powder

• 1/2 tsp garam masala

• 1 tbsp maple syrup

• 2 tbsp soy sauce

• 1 tbsp tomato paste

• 2 cups vegetable stock

• 1 cup green peas

• 450g firm tofu

• 2 tbsp plain flour

• 100ml soy milk

• 1 cup panko breadcrumbs

METHOD

• Heat oil in a frypan on medium heat and add onion, garlic and carrot to saute

• Stir ginger, curry powder, garam masala and turmeric. Cook, stirring, until fragrant.

• Add in maple syrup, soy sauce, tomato paste and stock. Stir and allow to simmer until carrots are tender.

• Transfer sauce to a blender and blend until smooth. Add back to the pan on a low heat with green peas, until fully cooked.

• In three bowls, add flour, milk and breadcrumbs into each.

• Press and cut tofu into equal sized rectangles. Place tofu slices into flour, then milk and finally breadcrumbs. Make sure to cover all sides.

• Shallow fry crumbed tofu in a frypan on medium heat, flipping to ensure all sides are browned. Pat any access oil off tofu with a paper towel.

• Slice tofu rectangles diagonally and serve with rice and curry sauce