Vegan Katsu Curry – delicious Quorn Crunchy Fillet Burgers served with a mild curry sauce and rice. Make this fakeaway favourite at home following my easy yasai katsu curry recipe.
Japanese seven spice blend seasoning or sesame seeds
2spring onions, finely diced
White cabbage, shredded (optional)
Radishes, finely sliced (optional)
Cucumber, sliced (optional)
Tonkatsu sauce(optional), to drizzle
Instructions
Heat the oil in a large pan and cook the onion and carrots over low heat for 10 minutes or until softened. I like to cover my pan to allow for the vegetables to slowly sweat and caramelise.
Stir in the garlic, ginger, curry powder, garam masala, turmeric.
Add the vegetable stock sprinkle with the xanthan gum, stirring well to dissolve it.
Stir in the maple syrup, soy sauce, bay leaf and coconut milk and simmer for about 15 minutes or until the sauce has thickened.
Discard the bay leaf. Blend half of the sauce, until completely smooth using an immersion blender.
Meanwhile, preheat the oven to 200°C (400°F). Cook the Quorn Crunchy Fillet Burgers until golden, 17-19 minutes. Cool slightly and then slice.
Divide the sauce between four deep plates. Add a portion of rice and some of the cooked vegetables to each serving and arrange the Quorn Crunchy Fillet Burgers next to it. Drizzle the burger with Tonkatsu sauce, if using.
Sprinkle with the green onions and seasoning and serve with the lettuce, radishes and cucumber.
Notes
If you are using cornflour (instead of xanthan gum) to thicken your sauce then dilute 2 tsp cornflour into a little cold water and stir into the sauce.
Nutrition information is approximate and doesn't include the rice or any extras.