A few weeks ago I posted a recipe for chicken katsu curry which has been a big hit so I thought why not adapt this to make it vegetarian friendly, not only is this cheaper but also half the cooking time. I’ve chosen mushrooms as that’s what I had to hand but you could also use discs of courgette, aubergine or sweet potato. Katsu veg doesn’t necessarily have to be served with a curry sauce, it also makes a great starter or side dish and would also compliment my hummus recipe in a previous post, however readers that have made the sauce have said that not only is it versatile, it’s also great for batch cooking and meal prep. Once again I’ve baked rather than fried to make this healthier.
Serves 2, Vegetarian.
– 8 Mushrooms, sliced thickly.
– 2 Slices of bread or you can buy Panko breadcrumbs.
– 2 Eggs, whisked.
– Salt and Pepper to season.
– 2 Large carrots, peeled and chopped.
– 1 Large onion, diced.
– 1 Chilli, chopped.
– 2 Garlic cloves, crushed.
– ½ A pint of vegetable stock.
– 2 Tablespoons of smooth peanut butter.
– 1 Tablespoon of curry powder.
– 1 Tablespoon of light soy sauce.
– Salt and pepper to taste.
1. In a blender blitz together the bread, salt and pepper.
2. Beat the eggs, coat the mushrooms in egg followed by the breadcrumb mix, place on a baking tray lined with baking parchment that has been lightly covered in oil, cook in a preheated oven at 200C for 10 minutes or until golden.
3. Meanwhile in a large saucepan fry together the carrots, onions, chilli and garlic until soft, once soft blend then add the peanut butter, stock, soy sauce and curry powder and blend again, that’s your sauce done, serve with the mushrooms once cooked and a side of rice.