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Vegan katsu curry is a seriously popular meal request at Casa Feasts. It contains six different types of vegetables and fruits!
I now double the recipe each time so there are enough leftovers for the next day.
This vegan katsu curry recipe (yasai katsu curry) combines aubergine and sweet potato coated in panko breadcrumbs and creamy coconut curry sauce.
My vegan Katsu Curry is...
Rich, creamy and crispy
Egg, dairy and meat free
Powered by six types of vegetables and fruits
Great for kids
Perfect for batch cooking
It's a recipe that'll give you the feeling of having eaten out, without actually having to eat out... or order in. I'm all about saving where possible.
Indeed, Bodhi Feasts is a Wagamama connoisseur who will jump at the opportunity to grace the long benches of the pan-Asian restaurant.
Katsu curry is a Japanese dish of deep-fried cutlets in a curry sauce. It is typically prepared with pork, but many versions are now popular, from chicken katsu curry, to tofu katsu curry.
It is believed to have originated in the late 19th century, when Japanese chefs began to experiment with Western-style ingredients, such as Britain's most famous invention (and export), curry powder.
After colonising vast parts of the world, including the Indian subcontinent, the British invented curry powder to make cooking with spices (and cooking Indian 'kari') accessible.
This simplified method of preparing curry was introduced to Japan by British military personnel during the Meji period (1868-1912). It later became known as karē.
The word 'katsu' is said to come from the English word 'cutlet'.
The dish quickly became popular, and is now a staple of Japanese comfort cuisine.
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