Easy vegan katsu curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 300g sushi rice, rinsed well until the water runs clear
- 2 tbsp balsamic vinegar or black rice vinegar (chinkiang)
- 2 tsp caster sugar
- 16 Tesco Plant Chef Vegetable Fingers
Katsu sauce
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- a thumb-sized piece ginger, finely grated
- 1 clove garlic, crushed
- 2 tbsp mild or medium curry powder
- 400ml fresh vegetable stock, or 1 vegetable stock cube made up with 400ml boiling water
- 1-2 tbsp cornflour
To serve
- Ribboned cucumber tossed in a little rice vinegar
- sliced red chilli
- pickled ginger
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.
- 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.
- 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.
- STEP 4
Heat the grill to high. Put the Tesco Plant Chef Vegetable Fingers on a baking tray and grill for 5-6 minutes each side until golden and crisp.
- 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.
