Gluten Free Vegan Katsu Curry Recipe - Wagamama style (low FODMAP, dairy free)
My gluten free vegan katsu curry recipe is a recreation of the yasai katsu curry from Wagamama that I really miss! Mine's low FODMAP too.
Servings 2 people
Ingredients
For the Katsu curry sauce
- 2 carrots (thinly chopped)
- garlic-infused olive oil
- 2 tbsp gluten free plain flour
- 4 tsp mild curry powder (check the blog post above for a low FODMAP curry powder you can buy)
- 600 ml vegetable stock (check the blog post above for a low FODMAP vegetable stock you can buy)
- 4 tsp gluten free soy sauce
- 2 bay leaves
- 1 tsp garam masala
For the Katsu veg
- 1 medium aubergine
- 1/2 medium sweet potato
- 1/2 medium butternut squash
- 100 g gluten free breadcrumbs
- 1 tin chickpeas (use 100g of maple syrup instead if you're on the low FODMAP diet)
- 110 g gluten free plain flour
Extras
- spring onion (green parts only if low FODMAP)
- salad leaves
- Jasmine rice
Instructions
- Start by peeling your sweet potato/butternut squash and chopping your veg into disc shapes. Make them less than half a cm thick as they'll cook quicker.
- Grab three bowls. In one, add 110g of gluten free plain flour. In the other, add all of the water from a tin of chickpeas and save the chickpeas for another day. In the final bowl, add your gluten free breadcrumbs.
- Take your veg discs and coat them in first bowl of gluten free plain flour first so they're lightly dusted all over. Then coat them in the chickpea water bowl. And finally, toss them around in the gluten free bread crumbs bowl.
- Add 3 tbsp of garlic-infused olive oil to a large frying pan and heat to a medium heat. Shallow fry your veg discs on either side until lightly golden (not browned) on each side. Place onto a baking tray and preheat your oven to 200c.
- Place your baking tray into the oven for 25-30 minutes or until all the veg is soft in the middle. The aubergines could probably do with coming out a little earlier as they cook quicker.
- While your veg is in the oven, it's time to make your sauce. Start by heating 1 tbsp of garlic infused olive oil in a large saucepan. Add your carrots and fry over a low to medium heat until slightly softened.
- Add the gluten free plain flour and curry powder, stir in and cook for 1 minute.
- Gradually stir in the vegetable stock until combined. Add the gluten free soy sauce and bay leaves. Slowly bring to the boil and then...
- Turn down the heat and simmer for 20 minutes or until the sauce has thickened but is still of pouring consistency. (Basically, the consistency you want your sauce to be!)
- Stir in the garam masala.
- Take off the heat and remove the bay leaves. (You can also remove the carrots if you wish by pouring the sauce through a sieve - have them on the side though, they taste good).
- Serve up your katsu veg alongside a pile of jasmine rice and pour your sauce over the top. I also like to add some spring onion greens and a few salad leaves. Enjoy!
Notes
One serving (half) of this dish is a safe low FODMAP portion size during the elimination phase of the diet as long as you use maple syrup instead of chickpea water.