Vegan Katsu Curry

Based on 1 ratings

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
5 cloves garlic
onion
500 ml vegetable broth
15 g ginger
carrot
1 tsp miso paste
2 tsp curry powder
2 tsp garam masala
1 tsp hot paprika powder
½ tsp ground coriander
½ tsp ground lemon grass
1 tsp chili flakes
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp lemon juice
200 g white rice
red union
200 g snap peas
bell pepper
parsley
white sesame seed
crispy vegan strips (could use vegan chicken schnitzel)

Utensils

  • immersion blender
  • Step 1/11

    Cut garlic, onion, ginger, carrot in same size pieces. Cut bell pepper, red onion (in rings). Set the last two aside.

  • Step 2/11

    • onion
    • carrot

    Add coconut oil to pan and add onion, carrot and sauté for 3 minutes on medium-high heat

  • Step 3/11

    • 5 cloves garlic
    • 15 g ginger

    Add garlic, ginger and sauté for another 3 minutes on medium-high head

  • Step 4/11

    • 2 tsp curry powder
    • 2 tsp garam masala
    • 1 tsp hot paprika powder
    • ½ tsp ground coriander
    • ½ tsp ground lemon grass
    • 1 tsp chili flakes

    Add spices, stir for 1 minute.

  • Step 5/11

    • 500 ml vegetable broth
    • 1 tsp miso paste

    Add miso and vegetable stock, let sit for 3 minutes. Lower heat to medium-low

  • Step 6/11

    • 2 tbsp soy sauce
    • 1 tbsp rice vinegar
    • 1 tbsp lemon juice

    Add soy sauce, rice vinegar and lemon juice

  • Step 7/11

    Let the sauce simmer for 20-25 minutes.

  • Step 8/11

    • 200 g white rice
    • crispy vegan strips (could use vegan chicken schnitzel)

    Prepare rice according to package. Prepare vegan chicken strips according to instructions on package (might need an oven)

  • Step 9/11

    • immersion blender

    After 20-25 minutes purée the sauce with an immersion blender until smooth. And simmer till veggies, rice and vegan strips are ready.

  • Step 10/11

    • 200 g snap peas
    • bell pepper
    • red union

    Add coconut oil to a wok on medium-high heat. Add snap peas, red onion (in rings), bell pepper. Stir fry for 2/3 minutes

  • Step 11/11

    • parsley
    • white sesame seed

    When rice is ready. Add rice to a bowl, add veggies, add vegan chicken strips pour the Katsu sauce over the rice. Garnish with parsley and sesame seeds. Enjoy!