Ben & Jerry’s Krazy Katsu Kurry
Krazy Katsu Kurry
Serves 6 people
INGREDIENTS
- 1 blocks (200g) of Firm Tofu
- 150g Butternut squash, peeled and sliced fine
- 1 Ripe Plantain
- 1/2 Courgette
- 70g Buckwheat flour
- 100g Gram Flour
- 200g Gluten free breadcrumbs
Oil For Frying
- 1ltr Sunflower/Vegetable Oil for deep frying.
Sauce
- 1 small Red Onion
- 1 Carrot
- 1/2 Ripe Bananas
- 2 tsp of Curry Powder
- 1 tsp Garam Masala
- 1/4 tsp Chilli powder
- 300ml Vegetable stock (veg bouillon)
- 1 tbs Tomato Purée
- 1 tbs Soy Sauce
- 150g Sushi rice
Salad
- 100g Pea shoots
- 50g Sugar Snap Peas
- 1 tbs White Sesame Seeds
- 1 tbs Black Sesame Seeds
- 3g Spring Onions
- 10 Radishes
- 3 tbs Rice Vinegar
- 2 tbs Coconut Honey or Maple Syrup
Roasted 7 spice Walnuts
- 50g Walnuts Halves
- Zest of 1/2 Orange,
- 1 tsp Chilli Flakes
- 1 tsp Sesame Seed
- 1 tsp Ground Ginger
- 1 tsp Poppy Seeds
- 1/4 tsp Ground White Pepper
- 1/4 sheet nori, blitzed
- 4 tbs Maple Syrup
- 2 tbs Coconut Oil
Prep Time: 40 Minutes
Total Time: 45 Minutes
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Mix the gram flour in a bowl with enough water to make a thick sticky consistency. In another bowl add the breadcrumbs, and to a third bowl plain flour, individually dip the tofu, squash, plantain & courgette into the flour then gram flour mixture making sure each piece is covered well then simply coat in the breadcrumb bowl. Once all pieces are coated set aside.
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In a small saucepan fry the onion, carrot, banana, chilli with the garam masala & curry powder until softened. Add the stock, soy sauce & tomato purée. Allow the mix to simmer on a very low heat. In the mean time place the rice into a saucepan & cover with adequate amount of water and place on the stove to cook until sticky. For the coated walnuts simply add all the ingredients to a mixing ball and mix well, place them onto a lined baking tray & into a pre heated oven set at 180 degrees for 12 minutes.
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Heat the sunflower oil in your fryer. You will need to bring the oil to a temperature of approximately 170 degrees Celsius. Add your coated tofu, squash plantain & zucchini in small quantities until golden brown. Then place onto a paper towel to drain off any excess oil. Continue until all pieces are cooked & golden. Once all the above is complete arrange in your bowls & serve Enjoy!