Vegan Katsu Curry
We all know that a vegetarian way of life is a better way: better for your health, better for the planet and, as yogis know, is one way of practising Ahimsa, the Buddhist practice of non-harm.
In the Wannabe household – as I’m sure it does in many households across the country – it gets a little trickier when there are others to feed.
I live with three committed carnivores, one of whom also has an aversion to most kinds of vegetables.
At this point I could launch into a debate about parenting. I won’t. Please don’t judge me.
All I can say is that I do have a repertoire of vegetarian meals which are eaten without any debate and I’m sharing this one for a delicious katsu curry with you.
As this dish uses Quorn as its main form of protein, the carnivores don’t even (really) mind the absence any meat. I know some purists may view this as a cheat. I view it as a win.
Oh, and it’s vegan and gluten-free to boot. It’s definitely a win!
Originally found on the Quorn website, I have adapted it a little, changing the quantities of some of the ingredients and adding the peas. It’s easy and requires no fancy ingredients. What more could you ask?
- 300g Quorn
- Olive oil
- 1 tbsp coconut oil
- 1 onion, diced
- 2 whole pieces of garlic
- 1/2 tsp fresh ginger
- 2 carrots
- 1 tbsp curry powder (medium or mild to taste)
- 1/2 tsp gram masala
- 200 ml vegetable stock
- 1 tbsp soy sauce
- 400 ml coconut milk
- 2 tbsp honey
- 1 bay leaf
- Lime zest and juice to taste
- Red chilli (optional, to taste)
- Handful of frozen peas
- Heat the coconut oil and fry the onion, garlic and ginger for 2 minutes;
- Stir in the carrots and sweat for 15 minutes with lid on until the mixture starts to caramelise;
- Stir in the curry powder and garam masala and cook for 1 minute;
- Add coconut milk, soy sauce, stock, honey, bay leaf and chilli (if using) and bring to the boil;
- Simmer for 20 minutes;
- While this is simmering, fry the Quorn in a little olive oil so it is browned;
- Remove the bay leaf and blend until you have a thick sauce;
- Add the cooked Quorn, along with the peas, some lime zest and juice to taste;
- Garnish with coriander leaves before serving with rice and kimchi.
Does anyone out there make their own kimchi? Let me know your secret if you do!?