Katsu Curry
Time: 30 min — Difficulty:★★☆ — Portions: 2 — @cheftosca
Preparation:
1. Rinse 120–140 g of basmati rice under cold water until it runs clear. Cook in twice its volume of salted water, or according to the package instructions. Once cooked, fluff with a fork and keep warm.
2. Peel and roughly chop the carrots, potato, apple, onion, and garlic.
3. In a pot, heat a little oil and sauté the onion, ginger and garlic until soft and fragrant.
4. Add the carrots, potato, and apple, then stir in the curry powder. Pour in the vegetable bouillon and let simmer for 15–20 minutes, until the vegetables are tender.
5. Blend until smooth, then season with soy sauce to taste.
6. Prepare the flax egg by mixing the ground flax seeds with water and let it thicken for a few minutes.
7. In a separate bowl, combine the panko breadcrumbs with curry powder and salt.
8. Slice the Lupi Nature in half lengthwise then dip it into the flax egg, then coat evenly with the seasoned panko.
9. Pan-fry in a generously oiled pan until golden and crispy on both sides.
10. Slice the katsu into strips and serve over the basmati rice. Generously spoon over the curry sauce and finish with sesame seeds, sliced spring onion, and radish.
Ingredients:
-For the Katsu
. 1 pack Yellow Sunshine Lupi nature (approx. 150 g)
. 250g panko breadcrumbs
. Flax egg (125g water + 25g flax seeds)
. 1 tsp yellow curry powder
. Pinch of salt
- For the curry sauce
. 150g carrots
. 150g potato
. 25g apple
. 50g onion
. 10g grated ginger
. 1 clove garlic
. 1 tbsp curry powder
. Soy sauce (to taste)
. 250-350 ml vegetable bouillon
- For serving
. 2 portions basmati rice
. Sesame seeds
. Radish
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