Vegan Katsu Curry

Katsu curry with rice

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.

Katsu Curry

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?

Ingredients

  • 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

Method

  1. Heat the coconut oil and fry the onion, garlic and ginger for 2 minutes;
  2. Stir in the carrots and sweat for 15 minutes with lid on until the mixture starts to caramelise;
  3. Stir in the curry powder and garam masala and cook for 1 minute;
  4. Add coconut milk, soy sauce, stock, honey, bay leaf and chilli (if using) and bring to the boil;
  5. Simmer for 20 minutes;
  6. While this is simmering, fry the Quorn in a little olive oil so it is browned;
  7. Remove the bay leaf and blend until you have a thick sauce;
  8. Add the cooked Quorn, along with the peas, some lime zest and juice to taste;
  9. 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!?

Signed by: Monika.

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  1. RoseMary Griffith on 13 August 2018 at 8:36 pm

    I’ve never heard of Quorn, so it may not be in the stores around here, but I’ll take a peek. I always enjoy your recipes–they sound yummy and we’re always looking for non-meat even though my husband is also one of those carnivores!

    • Monika Maurer on 13 August 2018 at 10:07 pm

      Hi Rosemany – it’s odd, my other American friends have also never heard of Quorn. It’s fairly ubiquitous here in the UK as a meat substitute but maybe it’s just not an American thing? Let me know if you ever come across it, I would definitely recommend trying it. (Or use chicken in this recipe :-))

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