Vegan Curries Cookery Class Recipes – Katsu; Kadai Sabzi;
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.
You Cooked:
- Vegan Katsu;
- Kadai Sabzi;
- Khobz Flatbread;
- Kottu Rotti;
Vegan Katsu
Ingredients – Serves 4:
For the breaded veg or tofu
- – Courgette, mushrooms, aubergine or tofu, sliced
- – 5tbsp of cornflour
- – 100ml plant-based milk
- – 250g breadcrumbs (ideally panko)
- – Rapeseed oil for frying
For the coconut curry sauce
- – 1tbsp of olive oil
- – 1 onion, diced
- – 2cloves of garlic
- – 3cm of ginger, grated
- – 1 carrot, peeled, grated
- – 1tsp of mild Japanese curry powder
- – 1tsp of turmeric
- – 100ml of veg stock
- – Salt and pepper
- – 300ml of coconut milk or 100g of coconut cream
- – 1tbsp of light soy sauce
For the stir-fried red rice
- – 300g of red or black rice, boiled
- – 1tbsp of oil
- – 2 spring onions, chopped
- – 1 red onion, sliced
- – Handful of chopped coriander
- – Soy sauce to season (tamari)
- – 1 lime, juice and zest
Method:
For the Sauce
- Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.
For the breaded veg or tofu
- Get 3 mixing bowls ready: one with cornflour, one with plant-based milk and one with breadcrumbs. Dip the mushrooms or vegetables into cornflour, milk and then coat in breadcrumbs. Repeat if you have too many uncoated patches.
- Fry in rapeseed oil until golden brown and cooked through
For the rice
- Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
- Toppings/garnishes – Serve with some toasted peanuts, chopped chillies and some extra chopped coriander.
Kadai Sabzi
Ingredients – Serves 4:
- – 1 Big tbsp of plant-based butter
- – 1 white onion, diced
- – 2 green chillies, chopped
- – 1 carrot, peeled and sliced
- – 4 new potatoes, quartered
- – Handful of garden peas
- – 1 small courgette, diced
- – 1 small aubergine, diced
- – 10 cauliflower florets
- – ½ tin of chopped tomatoes
- – 3tsp of grated ginger
- – 3 cloves of garlic, minced
- – ½ cup of plant-based yoghurt
- – 1tsp of garam masala
- – 1tsp of chilli powder
- – 3tsp of gr. Coriander
- – 1tsp of black mustard seeds
- – Handful of chopped fresh coriander
- – 150ml of boiling water
Method:
- Melt the butter in a saucepan, add black mustard seeds when the butter is foaming and toast for a couple of minutes.
- Saute onions until caramelised, followed by garlic and ginger.
- Add all of the dried spices next and make fragrant.
- Add tomatoes, chillies, salt and pepper.
- Stir in all of the vegetables and toss well in thick sauce.
- Add boiling water, cover and simmer for 15 minutes.
- Remove the lid and check if the potatoes are soft.
- Cook off excess liquid, stir in the yoghurt and garnish with chopped coriander.
Khobz Flatbread
Ingredients – Makes 10:
- – 350ml of warm water (might need a little bit more, depending on strength of your flour)
- – 1tsp of fast action dried yeast
- – 2tbsp of extra virgin olive oil
- – 600g strong white bread flour (plus extra for dusting)
- – 1tbsp of caster sugar
- – 1tsp of fine salt
Method:
- Pour the water into a mixing bowl, stir in the yeast until dissolved.
- Add the oil, flour, sugar and salt, mix everything and form a quite firm dough, adding more water if too dry, more flour if too wet.
- Leave for 10 minutes covered before kneading it until smooth.
- Transfer into a floured bowl, cover and leave to proof for 60 minutes.
- Divide the dough into 10 equal pieces and shape into balls.
- Cover the balls and rest for 10 minutes.
- Flour the surface and roll them about 1 cm thick.
- Cover the rolled flatbread and rest for another 10 minutes.
- Meanwhile, place a non-stick frying pan on medium to high heat and get it smoking hot.
- Place one or two flatbread at time into your pan and cook on each side for roughly 2 minutes.
- Good indicator, when to flip, is if start seeing bubbles on top.
- Get a clean tea towel and stack your flatbreads in it and wrap tightly.
- Rest in the towel for 5 minutes, this will soften the flatbreads.
Kottu Roti
Ingredients – Serves 2:
- – 2 leftover paratha bread, sliced into 1cm pieces
- – 1 small white onion, diced
- – 2 cloves of garlic, minced
- – 1 greed chilli, diced
- – 1 tsp of madras
- – 1tsp of Sri Lankan roasted curry spice
- – 1 carrot, peeled and shredded
- – 1 spring onion, sliced
- – ½ courgette, diced
- – Handful of cooked new potatoes, sliced
- – 2 egg omelette made in advance, chilled and sliced
- – 2tbsp of fresh coconut, chopped roughly
- – Handful of chopped coriander
- – 2 tbsp of vegetable oil
Method:
- Put a deeper, non-stick frying pan on medium heat, add splash of oil and sauté pre-cooked potatoes until golden.
- Next, we sauté the onion until caramelised, followed by garlic. Garlic needs only 1 minute or so.
- Add courgettes and fresh coconut and cook for 5 minutes until courgette has softened.
- Next, throw in chillies, spices, spring onions, carrots, omelette and paratha.
- Cook for further few minutes, garnish with loads of chopped coriander and serve immediately alongside your favourite curry sauce.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
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