Vegan Aubergine Katsu Curry
Ingredients
Panko coated aubergine katsu
- 2 medium aubergines
- 2 cups water
- 1/2 cup chickpea flour
- 1 teaspoon black salt
- 1/3 cup nutritional yeast
- 1 cup panko breadcrumbs
- 3 tablespoons olive oil
- a pinch of Himalayan salt
Katsu curry sauce
- 1 tablespoon olive oil
- 1 chopped red onion
- 1 cup canned coconut milk
- 1 tablespoon maple syrup
- 1 tablespoon tomato puree
- 1 tablespoon curry powder
Additional
- 200g cooked sushi rice
- salad of your choice
- 1 tablespoon white sesame seeds
Preparation
Preheat the oven to 200°C (392°F).
In a medium-size bowl, mix 2 cups of water, 1/2 cup chickpea flour, a teaspoon of black salt, and 1/3 cup nutritional yeast until smooth consistency is achieved, approximately 1 minute.
Place 1 cup of panko breadcrumbs on a medium-size plate and prepare a baking tray or baking mat.
Chop the aubergines into thin slices, dip them first into the vegan egg mixture, then cover with panko breadcrumbs, ensuring they are well coated.
Bake the coated aubergine slices in the preheated oven until golden and crispy.
For the sauce, heat 1 tablespoon olive oil in a pan, add the chopped red onion, and sauté until softened.
Add 1 tablespoon curry powder, 1 tablespoon tomato puree, 1 cup canned coconut milk, and 1 tablespoon maple syrup to the pan, and simmer until the sauce thickens.
Serve the baked aubergine katsu with 200g cooked sushi rice, a salad of your choice, and sprinkle with 1 tablespoon white sesame seeds.
