Advertisement

Try this recipe for vegan katsu curry, then discover more vegan curry recipes such as our vegan aubergine curry and tempeh curry.

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement