Jackfruit Katsu Curry

0:40 m

Time to level up your fakeaway game! Here's a delicious vegan riff on the nation's favourite adopted Japanese dish, using equally meaty but completely plant-based jackfruit fillets, and an egg-free but same old satisfying crispy golden crust. Contrary to popular belief, "Katsu" just refers to the fried cutlet topping of the dish, rather than the curry sauce itself. So if you don't have jackfruit to hand feel free to sub in with whatever protein you like. You'll still get the same flavour bomb of a dish with the curry sauce full of creamy, hearty (and just a hint of spicy) goodness.

Start cooking ➞




For the curry sauce

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp curry powder<item-todo-done><item-todo-done>½ tsp turmeric<item-todo-done><item-todo-done>½ tsp Sambar - (or garam masala)<item-todo-done><item-todo-done>160ml reduced-fat coconut milk<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done> tbsp salt<item-todo-done><item-todo-done>250ml vegetable stock<item-todo-done>

For the jackfruit katsu fillets

<item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp curry powder<item-todo-done><item-todo-done>1 tsp garam masala<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>100g strong bread flour<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>2 x 400g can(s) of jackfruit<item-todo-done><item-todo-done>20g nutritional yeast<item-todo-done>

For the katsu batter

<item-todo-done>½ tbsp salt<item-todo-done><item-todo-done>250ml oat milk<item-todo-done><item-todo-done>150g panko breadcrumbs<item-todo-done><item-todo-done>175 plain flour<item-todo-done>

For the rice

<item-todo-done>2 tsp fine sea salt<item-todo-done><item-todo-done>300g basmati rice<item-todo-done><item-todo-done>600ml cold water<item-todo-done><item-todo-done>2 tsp maple syrup<item-todo-done>

Before you start

Mixing bowl | 2 Saucepans | High sided frying pan

Make the curry sauce

  • Peel and finely dice the white onion
  • Peel and grate the garlic
  • Heat the olive oil in the deep frying pan over a medium heat Add the onion to the pan with the salt and cook, stirring, for 10 minutes until soft
  • Add the garlic and stir for 1 minute
  • Turn the heat down slightly, add the soy sauce, curry powder, maple syrup, turmeric, sambar and stir for 1 minute to combine
  • Add the coconut milk to the pan, stir to combine, increase the temperature and bring the sauce to a gentle simmer
  • Add the stock, stir, bring back to a gentle simmer and cook for about 10 minutes until the sauce has darkened in colour significantly
  • Leave the sauce to cool to room temperature, transfer the sauce to the food processor and blitz until totally smooth
  • The sauce should be the consistency of double cream, so add a tablespoon or two of water to thin it down if necessary
  • Set to one side for later

Make the jackfruit fillets

  • Drain and rinse the jackfruit thoroughly, then shred it by squishing it between your fingers and breaking it up into small, stringy strands
  • Place in a bowl and add the flour, soy sauce, curry powder, turmeric, garam masala, nutritional yeast, olive oil and mix everything together
  • Squeeze and shape the jackfruit into 4 x 1.5 cm thick fillets

Prepare the katsu fillets

  • Add the flour, salt and milk to a bowl and whisk into a smooth batter
  • Use a spoon to lower one of the fillets into the batter and gently fold it around to cover and coat
  • Use a spoon to transfer the battered fillet into the panko breadcrumbs and fold around until completely covered
  • Transfer to a plate and repeat with the remaining jackfruit fillets

Cook the rice

  • Rinse the rice under cold water for 1 minute
  • Tip into the saucepan and pour in the water and the salt
  • Cover and bring to the boil
  • Turn the heat down to the lowest setting and simmer for 12 minutes
  • Take off the heat, leave the lid on and leave the rice to fluff

Cook the fillets and serve

  • Warm 2cm oil in a high sided frying pan over medium heat until the end of a wooden spoon bubbles lightly
  • Lay the fillet into the pan and fry until golden turning halfway through (approximately 3 minutes on each side)
  • Transfer the fillets to a plate lined with kitchen roll
  • Warm the sauce over medium heat until steaming
  • Spoon the rice onto serving plates, top with the fillets, drizzle over the sauce, sprinkle over the spring onions and sesame seeds and serve immediately
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