Vegan katsu curry recipe

Vegan katsu curry recipe

4 ratings

Whip up a family friendly vegan dinner in just 30 mins with this vegan katsu curry recipe. Blitz together a simple sweet and spicy katsu sauce and serve with crispy Tesco Plant Chef Southern Fried Fillets and fresh herby rice. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 586 calories / serving

Ingredients

  • 2 x packs Tesco Plant Chef Southern Fried Fillets
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 medium carrot, chopped
  • 1cm piece ginger, finely grated
  • 1 garlic clove, crushed
  • 1 tbsp mild curry powder
  • 400ml warm vegan vegetable stock
  • 60ml soy sauce
  • 2 tsp maple syrup
  • 2 tsp rice vinegar
  • 2 x 250g pouches microwave basmati rice
  • 100g soya beans, steamed
  • 10g coriander, chopped

Perfect with:

Tesco Plant Chef Southern Fried FilletsSeasoned soya coated in lightly spiced breadcrumbs Tesco Plant Chef Southern Fried Fillets
Seasoned soya coated in lightly spiced breadcrumbs

Each serving contains

  • Energy

    2450kj
    586kcal
    29%
  • Fat

    22g 31%
  • Saturates

    2g 12%
  • Sugars

    8g 8%
  • Salt

    5g 84%

of the reference intake
Carbohydrate 61.6g Protein 32.6g Fibre 10.9g

Method

  1. Preheat the oven to gas 6, 220 ̊C, fan 200 ̊C. Place the fillets on a baking tray and cook for 25-30 mins.
  2. Heat the oil in a medium saucepan. Add the onion and carrot and cook for 7-10 mins until soft. Add the ginger, garlic and curry powder and stir to fully coat the veg.
  3. Pour in the stock, soy sauce and maple syrup. Bring to the boil, then simmer for 10 mins. Use a hand blender to blitz the sauce until smooth, then stir in the rice vinegar.
  4. Heat the rice to pack instructions. Combine with the soya beans and chopped coriander. Slice the soya fillets and serve with the katsu sauce and herby rice.
See more Vegan recipes

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