Onion Carrot Garlic Yellow Curry Paste Coconut milk Garam masala bay leaves
vegetable stock thyme coconut aminos green jackfruit oat flour water panko
Sautée finely chopped onion and carrots.
Add garlic, thyme, and garam masala.
Add the yellow curry paste.
Pour in coconut milk and vegetable stock, and add bay leaves. Bring it to a boil and let it simmer.
Add coconut aminos to adjust the flavor.
Bread the jackfruit and deep fry until beautifully golden.
Serve the katsu and curry in a bowl over hot steamed rice.
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