Gluten Free Vegan Katsu Curry Recipe (low FODMAP) | Wagamama style (2024)

FAQs

What is vegan katsu curry made of? ›

Thick slices of juicy aubergine and sweet potato coated in panko breadcrumbs and shallow fried until crispy and golden brown are accompanied by an aromatic curry sauce, plain rice and a simple green salad. If you make this recipe please tag me on Instagram using the #lazycatkitchen hashtag and @lazycatkitchen.

TONKATSU SAUCE

This sauce can be bought in Asian stores. The most well-known brand is Bull Dog Vegetable & Fruit Sauce, but as it contains gluten ingredients, Worcester and yeast extract, the only solution is to make a homemade gluten-free Tonkatsu sauce.

McDonnells Gluten Free Curry Sauce 50g - ASDA Groceries.

How to Make Your Own Gluten Free Roux. S&B and Vermont are two popular brands that make premade japanese curry roux blocks that you simply add into the pot to create a nice, thick, curry. These curry blocks however are not gluten free. Making your own curry roux just takes FOUR ingredients.

Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.

Our plant-based meat products are made of 5 plants, namely soy (from a non-GMO source), rice, coconut, beetroot, and seaweed. Our katsu is lightly seasoned with garlic & onion for good taste.

The curry is a sauce that tends to be milder in flavor than other curries. Unfortunately, katsu curry can be high in calories and not very healthy for you. Curries, in general, tend to be more fattening than people expect. If you're looking for a way to make your favorite dish waistline-friendly, look no further.

Can you substitute tonkatsu sauce? Yes. If you don't have all the ingredients to make your own, you can substitute with tomato, Worcestershire or barbecue sauce. Otherwise, you could also shake things up by using other Japanese sauces such as takoyaki, okonomiyaki or yakisoba sauce instead.

Arrowroot. This powder comes from rhizomes of the Marantaceae family of tubers. It's a great natural substitute for those needing a gluten-free gravy thickener. As with using cornstarch or flour to thicken gravy, make a slurry with your arrowroot powder by mixing 2 to 3 tablespoons with an equal amount of water.

How do you thicken curry without gluten? ›

Add arrowroot.

Arrowroot thickens curry just like cornstarch. Add a tablespoon (15 mL) of arrowroot to your curry and then mix it in. If your curry doesn't thicken, add a little bit more at a time until you get the right consistency.

There are two reasons why ground spices like curry powder, turmeric, paprika, and cinnamon might contain gluten: They were either contaminated in the factory, or the manufacturer added a little flour to them later to prevent caking. Most herbs and spices are safe, however, especially if they're fresh.

Many of the ingredients that go into a curry if you're making it from scratch will not contain gluten; from the oil and spices use to make the flavoursome base, to the plain meat and fresh vegetables, to the sauce whether this is chopped tomato or coconut milk for a creamier curry.

Curry Powder is gluten free. Curry Powder should be safe for patients with celiac and other gluten-related disorders. Fig's dietitians reviewed this note on curry powder.

Cornstarch is a fine, white powder processed from the endosperm of corn. The endosperm is the nutrient-rich tissue inside the grain. Corn is a gluten-free grain, and no other ingredients are typically required to make cornstarch. As a result, pure cornstarch — which contains 100% cornstarch — is naturally gluten-free.

What is katsu curry made from? The curry sauce is the combination of curry powder, turmeric, chicken stock, coconut milk, and soy sauce, along with onions, garlic, and ginger. Served with basmati white rice and breaded chicken.

Some vegan-friendly North Indian curries include chana masala (chickpea curry in a tomato sauce), aloo gobi (potatoes and cauliflower in a ginger garlic turmeric sauce), baingan bharta (mashed eggplant), bhindi (okra), cabbage, and aloo matar (potatoes and peas in a spiced tomato sauce).

Some curry pastes are, some are not. A popular brand imported from Thailand, Mae Ploy, uses shrimp paste in all of their Thai curry pastes, so they aren't vegan. Chef's Choice brand does not use shrimp paste and advertises its products as being vegan.