VEGAN KATSU CURRY - Cooking and Recipes

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

VEGAN KATSU CURRY

VEGAN KATSU CURRY
Today I make a yasai katsu curry or veggie katsu curry, except that it contains no egg in the batter so really it’s a vegan katsu curry. Thick slices of juicy aubergine and sweet potato coated in panko breadcrumbs and shallow fried until crispy and golden brown are accompanied by an aromatic curry sauce, plain rice and a simple green salad.

Vegan katsu curry is a bit of a treat as it’s not exactly health food, but I’m sure we can roll with treating ourselves to a bit of golden crispiness now and again!

VEGAN KATSU CURRY RECIPE

INGREDIENTS
  • 1 large aubergine
  • 1 sweet potato, peeled
  • about ½ cup all purpose flour / rice flour for GF version
  • salt & pepper
  • about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
  • about 100 g panko breadcrumbs** or GF breadcrumbs if required
  • 2 tbsp sesame seeds
  • high smoke oil for shallow frying
CURRY SAUCE
  • 2 tbsp neutral tasting oil
  • 1 large onion (I used red), finely diced
  • 5 garlic cloves, finely diced
  • 3 tsp ginger, finely grated
  • 2 medium carrots, peeled and sliced
  • ½ Granny Smith (sour) apple, peeled and diced
  • 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
  • 4 tsp curry powder (I used hot madras curry powder)
  • 1 tsp garam masala
  • 4 tsp tamari or soy sauce
  • 2 tsp rice vinegar
  • 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste
OPTIONAL EXTRAS
  • 1½-2 cups of your favourite rice, cooked or steamed
  • 1 head of lettuce, I used lollo rosso
  • a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)
INSTRUCTIONS
  1. Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
  2. Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
  3. Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
  4. Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
  5. Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.
  6. Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour thick, egg white-like aquafaba onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
  7. Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don’t make them thicker or else the inside will remain raw.
  8. Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
  9. Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
  10. Fry for about 1-2 minutes on each side – until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.
  11. Serve with rice, a simple green salad and a generous amount of curry sauce.
NOTES*For this particular application, aquafaba (chickpea brine) should resemble an egg white in consistency so I recommend making it yourself – here is how. If you must use aquafaba from a tin of chickpeas, pour it into a pot and reduce on the stove by about 2/3. Cool before using to achieve thick, gelatinous aquafaba.**My panko breadcrumbs had lots of big pieces in them so I ground them a little bit in a pestle and mortar before using to ensure that they stick to my veggies better.

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