Vegan Katsu Curry
View original ↗
Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (5)

Vegan Katsu Curry

NUTRITION · PER SERVING40M COOK
CAL 41%·PRO 56%
CARBS 101G49% OF CAL
10G FIBER82G OTHER10G TOTAL SUGAR
FAT 37G40% OF CAL
16G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy Quorn patties in a mild coconut curry sauce served with rice and fresh pickled vegetables. A satisfying plant-based take on Japanese katsu curry.

mainjapanesecurrytofudairy freeveganvegetarian
View the full recipe on Supergolden Bakes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp vegetable oil
  • 1 onion (, finely chopped)
  • 2 carrots (, peeled and diced)
  • 1 garlic clove (, minced)
  • 1 tsp grated fresh ginger
  • ½ tsp salt
  • 2 tbsp mild curry powder
  • 2 tsp garam masala
  • 360 ml (1 ½ cups) vegetable stock
  • 1 tsp ground turmeric
  • 1 tsp xanthan gum ((or cornflour see notes))
  • 1 tbsp maple syrup (, or to taste)
  • 1 tbsp soy sauce or Tamari
  • 1 bay leaf
  • 240 ml (1 cup) unsweetened coconut milk
  • Sushi rice (or your choice of rice)
  • 4 Quorn Crunchy Fillet Burgers ((2 packs))
  • Japanese seven spice blend seasoning (or sesame seeds)
  • 2 spring onions (, finely diced)
  • White cabbage (, shredded (optional))
  • Radishes (, finely sliced (optional))
  • Cucumber (, sliced (optional))
  • Tonkatsu sauce ((optional), to drizzle)
PREP
10M
SODIUM
1314MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.