Meera Sodha's Vegan Recipe for Japanese Keema Curry with Courgette Fritters

theguardian.com

Nomes

I'm good at eating food.

subheading: For the keema curry:

8 dried shiitake mushrooms (20g)

120g dried soy mince

2 tbsp rapeseed oil

1 brown onion, peeled and finely chopped

2 carrots, trimmed and finely chopped (200g)

2 sticks celery, chopped into 5mm dice (130g)

1¼ tsp salt

4 tbsp (40g) plain flour

1½ tbsp Japanese curry powder (I like S&B’s oriental curry powder), or 2 tbsp regular curry powder

2 tbsp tomato ketchup

1 tbsp dark soy sauce

1 tbsp rice-wine vinegar

subheading: For the courgette fritters:

3 tbsp cornflour

4½ tbsp plain flour (45g)

120ml fizzy water

100g courgette (ie, 1 small one)

100g spring onions, trimmed

Rapeseed oil, for frying

Sea salt, to finish

Jasmine rice, to serve

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