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!?
Writer, blogger, mother, wife, wannabe yogi.
Good intentions, zero willpower.