Vegetarian Katsu Curry
This recipe has been made using our Vegetable Terrine
Coat cubes of the Innovate vegan terrine in the gram flour then a thin batter made from more gram flour and almond milk.
Finally coat the battered cubes in your your breadcrumb/sesame mixture. Store in the fridge.
Finely dice the onion then sweat with oil in a pan with a tight fitting lid
Once soft add the curry powder and fry for 2 minutes or until fragrant. Add coconut milk, simmer for 20 minutes then blend till smooth before seasoning to taste
To cook the rice, cover it with 800ml of boiling water in a pan, cover with a tight fitting lid and simmer until the rice is soft and the water evaporated
Deep fat fry the nuggets in a fryer heated to 180°C till golden. Serve and finish with coriander.
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