Katsu Beans
Directions
- 1Finely dice ½ large or 1 small white onion and 2 medium or one large carrot.
- 2Add olive oil to a frying pan and sauté the onion and carrot.
- 3Add 3 garlic cloves, a thumb-sized piece of grated ginger, and 1 tbsp of finely chopped coriander stalks.
- 4Add 1 tsp garam masala, 2 tsp medium curry powder, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp smoked paprika, and a pinch of cayenne pepper.
- 5In a blender, combine 250ml (9fl oz/1 cup) vegetable stock, 4 tbsp nutritional yeast, 280g silken tofu, 1 tbsp tamari, and 1 tbsp sugar.
- 6Blend until smooth.
- 7Pour the blended mixture into the pan with the sautéed vegetables.
- 8Stir well to combine.
- 9Add 700g butterbeans.
- 10Stir to coat the beans in the sauce.
- 11Serve with sliced cucumber, pink pickled onion, fresh coriander, and black or white sesame seeds.
Ingredients
- 700 g butterbeans
- 0.5 large white onion, finely diced
- 1 small white onion, finely diced
- 2 medium carrot, peeled and finely diced
- 1 large carrot, peeled and finely diced
- 0 olive oil
- 3 garlic cloves
- 1 thumb-sized piece fresh ginger, peeled and grated
- 1 tbsp coriander stalks, finely chopped
- 1 tsp garam masala
- 2 tsp medium curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 pinch cayenne pepper
- 250 ml vegetable stock
- 1 cup vegetable stock
- 4 tbsp nutritional yeast
- 280 g silken tofu
- 1 tbsp tamari
- 1 tbsp sugar
- 0 sea salt
- 0 black pepper
- 200 g firm tofu, water squeezed out and crumbled
- 0 olive oil
- 1 tbsp tamari
- 1 tsp garlic powder
- 0 sliced cucumber
- 0 pink pickled onion
- 0 fresh coriander
- 0 sesame seeds
Equipment
frying panblender