Veggie Katsu Curry

For many years at the start of my detox, Troy and I would head to this little Japanese restaurant in Ashgrove called Tsuru, and we would order their Tofu Katsu curry as a treat meal. At the time, just staying clear of the meat was a feat unto itself, and I was selectively ignoring the fact that the Katsu had wheat and the soy… But at the time, it was a really nice way for me to treat myself, and it was so darn delicious!

When I moved away from Ashgrove, there were very few places that made a Katsu that I would eat - most of them were meat based, and of course, I had to face the fact that I had soy and wheat intolerance at some stage, so Katsu inevitably fell off my menu - for a while!

I can’t remember where I came up with the idea to make it from carrots - but I am so glad I finally did it! Many of the recipes for vegan katsu have miso, oils or nuts & seeds etc, so I came up with my own version!

I hope this comes in handy if you, like me, LOVE a katsu curry but also, want to stay on track! Serve this with any vegetables you like, I usually suggest a portion of starchy veg and/or rice and plenty of greenery! It’s a great meal to whip up in advance, then just make the veggies on the day fresh.