Vegan Katsu Curry

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

• 1 onion
• 1 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
• 1 bell pepper
• 1 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