A simple Japanese inspired curry dish packed with flavor! Fried crunchy seitan on the side makes this dish complete. A perfect dish to warm you up on a cold evening.
This dish is usually a meat-heavy dish, but you can substitute meat with either seitan or tofu. We used seitan for this recipe, because it has a more meat like texture, but tofu will work great as well.
I used S&B Golden Curry cubes, which can be found at any asian supermarket. Just be sure to ask for the vegan ones. If you’ve never made seitan, check out my recipe for homemade seitan.
This curry is:
- packed with flavor
- fairly simple to make
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Japanese Curry with fried Seitan
- 1 medium onion, chopped
- 2 gloves garlic, chopped
- 2 medium bell peppers, diced
- 3 medium carrots, sliced
- 2 Golden Curry sauce cubes
- 1 litre vegetable stock
- 4 pieces Seitan*,sliced
- 2 tbsp flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 100 grams panko breadcrumbs
- 100 ml frying oil (sunflower or rapeseed work great)
- In a larger skillet (wok pan works great), stir-fry the onions and the garlic until lightly browned. Add the carrots and the bell peppers.
- Toss for a minute, add in the curry cubes** and stir until completely melted.
- Then add in the vegetable stock and bring to a boil. Reduce heat and simmer until the carrots are tender and the stock has reduced to a thicker sauce, about 20 minutes.
- While the curry is simmering, heat the frying oil in a small saucepan on medium to high heat.
- In a bowl, combine the flour with the cornstarch, baking powder and the salt. Pour over some water, while stirring. The batter should be thick, but pourable.
- In another bowl, mix the panko crumbs with some salt.
- When the frying oil ready, dip the seitan first in to the batter, making sure it is completely covered and then toss it in the panko crumbs. Fry the seitan in oil until panko crumbs are golden brown.
- Serve with some rice on the side.