Vegan Katsu Curry

Vegan Katsu Curry

Based on 1 ratings

"The sauce is very rich, together with crunchy veggies, sticky rice and the vegan strips it makes the perfect meal!"

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
5 cloves
garlic
1
onion
500 ml
vegetable broth
15 g
ginger
1
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
1
red union
200 g
snap peas
1
bell pepper
parsley
white sesame seed
crispy vegan strips (could use vegan chicken schnitzel)

Utensils

immersion blender

Recipes made to your taste

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  • 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

  • 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!

  • Enjoy your meal!

    Vegan Katsu Curry

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