A vegan katsu curry recipe.
I was inspired to make this curry as prior to becoming vegan I found Wagamama’s katsu curry really tasty, and wanted to make a vegan version with my own spin on it. I may be biased but this recipe is delicious and healthy! A win-win for me.
- 2 medium sized sweet potatoes
- 1/2 tin of chickpeas (based on a 400g tin in water – you will need to drain them before use)
- 1 cup of mixed vegetables
- 1 red onion (chopped)
- 2 garlic cloves (crushed)
- Katsu curry paste (190g)
- 1 tbsp of vegetable oil
- 50ml of water
- Peel and chop the sweet potatoes into small cubes. Boil or steam the potatoes and mixed vegetables for 20 minutes on a medium to high heat. Once the 20 minutes is up, check a fork can be pierced through the potato cubes easily, if not they may need longer also depending on the size of the cubes. If the fork goes through easily, reduce the heat and do the same for the vegetables and begin step 2.
- Heat the oil in a pan, then add the garlic and red onion frying for 5 minutes on a medium heat. Add 50ml of water to the pan and mix in all the katsu curry paste on a gentle simmer. Once mixed you will need to add the chickpeas, vegetables and sweet potato. Simmer for 4-5 minutes.
- You vegan katsu curry is ready to be served!
– The katsu curry paste I used is Tesco’s own. It is a mild spicy blend used to make a Japanese style sauce. It does state for chicken but it is suitable for vegetarians and vegans.
– Adding sweet potato is a healthy alternative to having rice.