Katsu curry
Directions
- 1Slice the katsu.
- 2Pour the Katsu curry over rice.
- 3Place the sliced katsu on the rice.
- 4Serve and enjoy.
- 5Sauté your ginger and garlic in a pan until fragrant.
- 6Add in onion, potato, and carrots.
- 7Add in vegetable stock.
- 8Add tomato paste, some spices, and soy sauce.
- 9Add coconut milk and mix everything.
- 10Cook your veggies until they are done.
- 11Thicken with cornstarch slurry and your curry is ready.
- 12For the katsu, coat the tofu in cornstarch batter and breadcrumbs.
- 13Repeat the coating process twice.
- 14Air fry until crisp.
Ingredients
- 1 onion
- 2 carrot
- 2 potato
- 5 garlic cloves
- 1 inch ginger
- 1.5 tosp tomato puree or paste
- 1 tsp coriander powder
- 0.25 tsp garam masala
- 0.5 tsp cumin powder
- 0.5 tsp chill powder
- 0.5 tsp turmeric
- 2 tbsp soy sauce
- 1 cup breadcrumbs
- 0.5 cup cornflour
- 1 tbsp cornflour for slurry
- 100 g tofu
- 250 ml vegetable stock
- 180 ml coconut milk
Equipment
panknifechopping boardladlebowlair fryerfork
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