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Vegan Katsu Curry
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
immersion blender
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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!
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