CURRY BLOCK RECIPES

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KATSU CURRY RECIPE - BBC GOOD FOOD



Katsu curry recipe - BBC Good Food image

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference

Provided by Cassie Best

Categories     Dinner, Main course

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 17

4 tbsp rapeseed oil or vegetable oil
2 x 200g pouches cooked rice (we used brown basmati)
½ large cucumber, peeled into ribbons
handful mint leaves or coriander leaves, or both
lime wedges, to serve
1 tbsp rapeseed oil or vegetable oil
2 onions, chopped
2 large carrots, chopped, plus 1 peeled into ribbons
2 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp curry powder, mild or medium depending on your spice tolerance
½ tsp ground turmeric
400ml can coconut milk
2 tsp maple syrup (or use honey if not cooking for vegans)
1 tbsp cornflour
8 chicken mini fillets, or a 280-300g block firm tofu, or half and half
200g breadcrumbs (gluten-free if necessary)

Steps:

  • First, make the curry sauce. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
  • Now make the katsu. In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken or tofu into the flour mixture (if cooking for both vegans and meat eaters, make sure you dip the tofu first to avoid mixing it with meat). Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
  • When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
  • Heat the oil in a frying pan and cook the chicken or tofu for 4-5 mins on each side until golden and cooked through. Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges.

Nutrition Facts : Calories 743 calories, FatContent 32 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 6 grams fiber, ProteinContent 29 grams protein, SodiumContent 1.4 milligram of sodium

VEGAN KATSU CURRY RECIPE - BBC GOOD FOOD



Vegan katsu curry recipe - BBC Good Food image

Enjoy a vegan version of katsu curry, with crispy, golden tofu. Serve with rice, fresh herbs and cucumber and carrot ribbons

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 18

2 tbsp rapeseed oil or vegetable oil
200g cooked rice (we used basmati)
¼ large cucumber , peeled into ribbons
1 carrot , peeled into ribbons
handful of mint leaves or coriander leaves, or both
lime wedges , to serve
1 tbsp rapeseed oil or vegetable oil
1 onion , chopped
1 large carrot , chopped
1 large garlic clove , crushed
2cm piece ginger , peeled and grated or finely chopped
½ tbsp curry powder , mild or medium
¼ tsp ground turmeric
200ml coconut milk
2 tsp maple syrup (or honey if not cooking for vegans)
1 tbsp cornflour
280-300g block firm tofu
200g dried breadcrumbs , we used panko (gluten-free if necessary)

Steps:

  • First, make the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup and 100ml water. Season well, cover and simmer over a low heat for 20 mins, topping up with more water if it gets too thick.
  • Meanwhile, slice the tofu in half through the centre. Carefully cut each piece into four triangles. In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. Put the breadcrumbs in a second bowl. Dip a tofu piece into the flour mixture, then the breadcrumbs, turning until well coated. If the crumbs are not sticking well make the cornflour mixture a little bit thicker and try again. Press firmly.
  • When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. If the sauce is too thick, add a little more water. Taste and add more salt, maple syrup or some lime juice, if you like. Keep warm.
  • Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and hot through. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.

Nutrition Facts : Calories 1124 calories, FatContent 48 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 129 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 12 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.9 milligram of sodium

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