Vegetarian Katsu Curry
Forked from Katsu Curry
A Japanese fusion dish from the 1940s combining breaded chicken cutlet (katsu) with curry, popular throughout Japan.
Source: Website — Allerhande
1.Prep vegetables
Peel 500g waxy potato and 200g carrot. Cut potato and carrot into 2 cm pieces. Peel and cut 2pcs onion into thin half rings. Finely grate 30g ginger.
2.Cook base
Heat 2tbsp sunflower oil in a pan over medium heat and sauté the onion and ginger for 3 minutes. Add the potatoes and carrots and cook for 3 minutes. Pour in 600ml water, or until everything is just covered. Bring to a boil with the lid on the pan and simmer for 30 minutes over medium heat. After 20 minutes, remove the lid and let it reduce.
3.Heat oil
Heat the remaining oil in a (deep-frying) pan over medium heat to 180°C.
4.Finish curry
Meanwhile, add 92g japanese curry mix to the potatoes and carrots. Stir well and simmer for another 15 minutes. Add 225g frozen peas in the last 6 minutes. Season with pepper and salt if needed.
5.Frying
Heat the remaining oil in a (deep-frying) pan over medium heat to 180°C. Fry the vegetarian chicken schnitzel in the pan from both sides for each.
6.Serve
Spoon the curry into deep bowls. Cut the vegetarian chicken schnitzel crosswise into strips and place on the curry.