Recipe: Joey Hulin’s Vegan Katsu Curry

vegan katsu curry by joey hulin from mind and bowl

Carrots and onions are a staple of almost all of our veg or mixed fruit and veg boxes, and with good reason – they’re the starting point of so many recipes! In this recipe, taken from author, meditation teacher and retreat consultant (not to mention, friend-of-FruutBox) Joey Hulin’s upcoming book Mind and Bowl, the carrots aren’t the starting point; they’re the star.

Joey’s book Mind and Bowl is due for publication by Laurence King Publishing in February 2022. It’s an introduction to the practice of mindfulness in relation to eating habits, food choices and our relationship with food. The content combines guidance, inspiration and opportunities for reflection, along with simple tasty recipes, all of which can be beautifully put together in a bowl. It sounds so good, and we’re looking forward to seeing it in print. You can preorder from bookshop.org, the big A, or wherever you get your books. In the meantime though, enjoy this tasty teaser!

 

Vegan Katsu Curry

Serves two


vegan katsu curry by joey hulin from mind and bowl

INGREDIENTS


Crispy tofu

  • 1 pack (280g) Tofu, sliced into strips
  • 1 tbsp cornflour
  • 2 tbsp water
  • 2 tbsp crispy breadcrumbs

Curry Sauce
  • 4 medium/large carrots, roughly chopped
  • 1 large white onion, diced
  • 3 garlic cloves, chopped
  • ½ red chilli, finely chopped
  • 1 can of full fat coconut milk
  • ½ pint of veg stock
  • 1 tsp of grated fresh ginger
  • 1 tbsp mild curry powder
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tbsp maple syrup
  • A handful of fresh coriander, chopped
  • Coconut oil for cooking

Serving suggestion: Serve with jasmine rice

METHOD

  • Preheat oven 190 degrees
  • Cook the rice according to cooking instructions on the back of the packet
  • Mix the cornflour and water together in a bowl and have the breadcrumbs in a separate bowl ready
  • Dip the tofu strips into the cornflour mix to lightly coat before dipping into breadcrumbs, covering each strip of tofu with breadcrumbs
  • Place on a baking tray, lightly drizzle with olive oil and bake for 20 minutes, turning a few times during this time (fry, instead of oven bake, as an alternative)
  • Heat coconut oil in a pan
  • Add onions and cook for a couple of minutes until turning golden
  • Add garlic, ginger, curry powder, chilli, turmeric, ground coriander, garam masala and stir through to make a curry paste
  • Add carrots, maple syrup, coconut milk and stock and bring to the boil. Lower to a simmer until the carrots are starting to go soft
  • Add a tablespoon of chopped fresh coriander and a pinch of salt and transfer the whole mix to a blender and blend throughly for 4-5 minutes until the curry sauce is really silky smooth (option to keep a few chunks of carrot back to add texture to the sauce and for presentation)
  • Transfer the curry sauce back to the saucepan to warm back up and taste – make any adjustment to suit your own personal tastes by adding a little more spices, coriander, more coconut milk, garlic or seasoning
  • Take the crispy tofu out the oven
  • Separate the tofu equally between two bowls, add rice to each bowl and pour the curry sauce over the top. Garnishing with fresh coriander