Japanese Katsu Curry

The Japanese cuisine is heavily influenced by India, and this is reflected in this vegan dish on my menu. The curry is rich in flavour thanks to the combination of Indian spices with typical Japanese ingredients like miso, soy sauce, and fresh ginger. It's packed with vegetables such as edamame beans, sweet potato, and carrot. We first coat the tofu and bake it in the oven until crispy, making this a super healthy dish. Served alongside is seasoned wholegrain Japanese rice, bursting with flavour from sesame seeds, spring onions, and peanuts.

tofu [soy], edamame beans (young soybeans), white onion, carrot, spring onion, garlic, red chilli, potato, sweet potato, Jonagold apple, fresh ginger, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), Szechuan pepper, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, clove), peanuts, sesame seeds, sesame oil [sesame seeds], black sesame seeds, basmati rice, rice flour, brown rice, panko (contains gluten) [gluten], gluten-free soy sauce, white miso (soybean paste), mirin (Japanese rice wine, alcohol cooked off), rice vinegar, sunflower oil.

Allergens: gluten, mosterd, pinda, sesamzaad, soja.

Microwave

Remove the tofu from the bowl with rice. Heat the rice and curry loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the tofu on the baking paper for 1 minute. Note: the tofu will not remain crispy in the microwave.

Oven — 200°C, 15-30 minMarleen's choice

Remove the tofu from the bowl with rice. Heat the rice and curry both covered with aluminium foil or an oven-safe plate for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 10 minutes, warm the tofu on the baking paper alongside.

Energy124,58 kcal

Fat3,69 g

of which saturated0,62 g

Carbohydrates16,2 g

Dietary fibre2,39 g

Protein5,53 g

Salt0,54 g

Average weight: 540 g