Wagamama Katsu Curry Paste - Vegan & Vegetarian Jar

Shop- Aubergine 1- Sweet potato 1- Flour 2 tbsp- Panko breadcrumbs 100g- Coconut milk 200ml- Cooked rice 250g- Vegetable oil 75mlCook- To make our famous yasai katsu curry, slice the aubergine + sweet potato to 1cm thickness - you will need 4 slices of each- Cook your rice as per instructions on the packet- Add flour to a bowl + whisk in water until it becomes the consistency of double cream to make batter. Add breadcrumbs to a separate bowl + dip the vegetables into the batter + then the breadcrumbs, ensuring each piece is coated well- In a saucepan add the katsu curry paste + the same amount of coconut milk + bring to a simmer. Add more or less to suit your taste- Add oil to a pan and shallow fry your breaded vegetables until they are a lovely golden colour- Once fully cooked, arrange onto your plates and pour katsu curry sauce all over the dishes- Serve with cooked rice + a side salad

Jar

Full Product Name:A curry paste with soy sauce, ginger and spicesStorage:Store in a cool dry place, away from direct sunlight.Once opened keep refrigerated below 8°CConsume within 3 days. For best before see lid.Usage:2 ServingsOrigin:Produced in the UKAdditional Information:Under licence from Wagamama Limited.Wagamama is the registered trade mark of Wagamama Limited.