Easy vegan katsu curry
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Serves 4
Easy
Total time: 40 mins
A star rating of 5 out of 5.1 ratingRate
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This plant-based version of katsu curry features crispy grilled vegetable fingers in a fragrant veggie sauce. Enjoy served with rice and pickled vegetables
Healthy
Vegan
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Try this recipe for vegan katsu curry, then discover more vegan curry recipes such as our vegan aubergine curry and tempeh curry.
Ingredients
Nutrition
-
300g sushi rice
rinsed well until the water runs clear
-
2 tbsp balsamic vinegar or black rice vinegar (chinkiang)
-
2 tsp caster sugar
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16 vegetable fingers
Katsu sauce
-
1 tbsp vegetable oil
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1 onion
finely chopped
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1 carrot
finely chopped
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a thumb-sized piece ginger
finely grated
-
1 clove garlic
crushed
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2 tbsp mild or medium curry powder
-
400ml fresh vegetable stock
or 1 vegetable stock cube made up with 400ml boiling water
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1-2 tbsp cornflour
To serve
- Ribboned cucumber tossed in a little rice vinegar
- sliced red chilli
- pickled ginger
Nutrition: per serving
- kcal579
- fat13g
- saturates1g
- carbs102g
- sugars10g
- fibre8g
- protein19g
- salt1.13g
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Method
-
step 1
Put the sushi rice in a pan and cover with 350ml water. Bring to a simmer, then turn the heat to low, add a tight-fitting lid, and cook, not disturbing the lid, for 12-14 minutes until the water has absorbed and the grains are just tender. Mix the vinegar and sugar with a pinch of salt until dissolved. Drizzle over the top of the rice and cover with the lid. Leave to steam for a further 10 minutes off the heat.
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step 2
Meanwhile, make the katsu sauce. Heat the oil in a saucepan and fry the onion and carrot for 10 minutes until lightly golden and tender. Stir in the ginger and garlic, fry for a minute more, then stir in the curry powder. Add the vegetable stock, bring to a simmer and cook for 5 minutes.
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step 3
Blend the sauce with a stick blender until smooth. Mix the cornflour with 4 tbsp water, and add enough to the sauce to thicken until it coats the back of a spoon thickly. Keep warm over a low heat and season well.
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step 4
Heat the grill to high. Put the vegetable fingers on a baking tray and grill for 5-6 minutes each side until golden and crisp.
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step 5
Fluff up the rice with a fork and divide between four bowls. Top with the vegetable fingers and pour over the sauce. Serve with quick pickled cucumber, sliced onion or pickled ginger.
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