Katsu Curry
As seen on our TV ads, who doesn’t love curry and chips? Well here’s our healthy, vegcentric take on everyone’s high street favourite - katsu! We’ve snuck in heaps of extra veg into the sauce, and use minimal oil thanks to the Ninja Foodi Dual Zone! The aubergine pieces are wonderfully soft on the inside, yet golden and crispy on the outside - perfection!
- Contains Eggs
Prepared with
Ingredients
For the Katsu sauce
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 stalks celery, finely sliced
- 4 garlic cloves, peeled and sliced
- 2 thumbs ginger, peeled and chopped
- 1 pink lady apple, chopped
- 2 heaped tbsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1 1/2 tsp sea salt
- 14fl. oz can coconut milk
- 14fl. oz water
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 2 tbsp tamari sauce
For the breaded aubergine & tofu
- 1 medium aubergine
- 14oz block tofu
- 6 tbsp flour
- 2 eggs, beaten
- 16 tbsp breadcrumbs
- 1/2 tsp sea salt
- 2 tbsp olive oil or cooking spray
For the chips
- 4 baking potatoes
- 2 tbsp olive oil
- 1/4 tsp sea salt
To serve
- Baby gem lettuce
- Lime
- Pickles chillies
Instructions
Step 1
To make the katsu curry sauce; heat the olive oil in a saucepan over a medium heat. Once warm, add the diced onion, carrot and celery and sauté for 8 minutes
Step 2
Add the garlic, ginger and apple and continue frying for a further 4 mins. Stir often
Step 3
Next add the curry powder, turmeric, ground ginger, ground cinnamon and sea salt. Stir and sauté for 2 mins
Step 4
Finally add the coconut milk, water, maple syrup, rice vinegar, tamari sauce and stir well. Bring to a gentle simmer, and cook over a low/medium heat with the lid off for 25-30 mins
Step 5
Allow to cool before blending sauce until smooth and glossy. This will reheat perfectly when you are ready to serve
Step 6
To prepare breaded aubergine and tofu; slice the aubergine into 1cm thick rounds, and cut the tofu into 1cm assorted shapes
Step 7
Prepare three bowls to ‘bread’ the katsu pieces - one with flour, one with beaten egg, and one with seasoned bread crumbs
Step 8
Work piece by piece to dip each one in flour, then egg, and lastly in breadcrumbs. Note, the aubergine will need a ‘double dip’. Spray or brush pieces with oil
Step 9
Place crisper plates in both drawers. Place katsu in Zone 1 drawer, select AIR FRY, set temperature to 180°C and time to 15 minutes
Step 10
Slice potatoes into chunky chips, toss with olive oil and sea salt, and place in Zone 2 drawer, select AIR FRY, set temperature to 200°C and time to 18 minutes. Select SYNC. Select START/STOP to begin
Step 11
After 9 minutes, open drawers and shake or turn food around
Step 12
When cooking is complete, pile golden chips, crispy Katsu pieces onto plates and top with hot katsu curry sauce. Serve with lettuce, a squeeze of lime and some pickled chillies