Vegan katsu curry recipe
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
- 582 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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
- 30ml soy sauce
- 2 tsp maple syrup
- 2 tsp rice vinegar
- 2 x 250g pouches microwave basmati rice
- 100g soya beans, steamed
- 10g coriander, chopped
Each serving contains
- Energy
- 2440kJ 582.0kcal
- Fat
- 22g
- Saturates
- 2g
- Salt
- 3.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 61.0gProtein 32.4gFibre 10.9g
Method
- Preheat the oven to gas 6, 220 ̊C, fan 200 ̊C. Place the fillets on a baking tray and cook for 25-30 mins.
- 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.
- 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.
- 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
