KATSU BEANS

I think Wagamama’s Katsu is a very British idea on what a Katsu curry is. it's not traditional,  But, ultimately, it's delicious and that's what's important. This recipe is a homage to the iconic curry but I made it beany, vegan and healthier. And probably made it more British by swapping the rice out for the toast. It's essentially curried beans on toast and I'm not mad about that. 

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KATSU BEANS

SERVES: 4 /MADE IN: 1 HR /DIFFICULTY /EASY/MEDIUM/ VEGAN/VEGGIE

INGREDIENTS

• 2 tbsp vegetable oil

• 1 onion, finely chopped

• 1 tbsp ginger, minced

• 1 tsp turmeric

• 2 tsp garam masala

• 1 tsp ground cumin

• 1/2 tbsp garlic, minced

• 1 tbsp tomato puree

• 1 tbsp white miso

• 2 tbsp honey

• 400ml vegetable stock

• 400ml coconut milk

• 570g butter beans, i've used Bold Bean Co

• 1 large sweet potato, peeled and cubed

• 100g young spinach

• 50g panko breadcrumbs

• 50g desiccated coconut

• Toasted bread, to serve, optional

METHOD

1. Preheat the grill to medium. Scatter the panko and coconut on a tray and sprinkle over 1 tsp garam masala. Drizzle with 1 tbsp vegetable, season with salt and  generously toss until all the crumb is coated in the oil. Place under the grill for 10-15 minutes or until the crumb is golden brown. Remove the oven and set aside to cool.

2. Heat the oil in a large saucepan on a medium heat and add the onion and garlic. Allow to sweat, for around 10 minutes, until the onions are soft.

3. Stir in the spices, garlic, tomato puree and miso before pouring in the coconut milk and stock. Season with salt. Allow the sauce to simmer for 10 minutes and with a hand blender, whiz the sauce until smooth. The sauce should be still somewhat thin at this point.

4. Add the honey, sweet potato and beans and simmer for 25-30 minutes. The sweet potato should be tender and the sauce should have reduced. 

5. Stir in the spinach and allow to wilt. Scatter the coconut crumb on top of the beans and serve with toasted bread.