Vegan katsu curry
- Published: 9 Apr 19
- Updated: 18 Mar 24
Behold – the vegan katsu curry. We’ve given this popular Japanese dish a plant-based twist by swapping breadcrumbed chicken for tofu instead. It’s the perfect meat-free midweek treat.
Don’t mind the meat? Learn how to make chicken katsu curry instead.
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Serves 2 -
Hands-on time 40 min
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Recipe from March 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 503kcals
- Fat
- 23.5g (3.3g saturated)
- Protein
- 23.1g
- Carbohydrates
- 45.6g (11.4g sugars)
- Fibre
- 8.3g
- Salt
- 2.1g
delicious. tips
Next time, Instead of tofu use 1cm slices of peeled sweet potato, or try aubergine when in season
Make a double batch of the sauce and freeze for up to 3 months.
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