The new vegan
Katsu curry is an unlikely looking heart thief, but this mysterious brown concoction is one of Japan’s favourite dishes. In my take on it, the curry sauce is made using plenty of naturally sweet veg, such as carrots and onions, plus a couple of storecupboard essentials. These modest ingredients come together to form a seductive sauce that is much greater than the sum of its parts, especially when slathered over crispy panko aubergines. It’s a message to us all never to judge a dish by its colour.