Quorn’s updated range, which includes a vegan breaded fillet, has been great news for those of us who struggle to juggle kids and everything else at home. With minimal cooking skills required (you just pop them in the oven), you can make a more exciting midweek meal by pairing this convenience food with a nice sauce, like my take on Katsu Curry. Serve with rice and a side salad.
Vegan Katsu Curry
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 carrots, finely chopped
- 2 tablespoons plain flour
- 1 1/2 tablespoons medium curry powder
- 600ml of vegetable stock (if using a stock cube check it is suitable for vegans first!)
- 2 teaspoons of white sugar
- 1 tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- 1 bay leaf
- 1/2 teaspoon garam masala
- Add the oil to a saucepan and sweat the onion and garlic for two minutes.
- Add the carrots and fry on a low heat for 10 minutes until the vegetables are soft and caramelised.
- Add the flour and curry powder and stir until all the ingredients are coated. Fry for another minute.
- Add the stock a glug at a time, stirring all the while.
- Add the sugar, soy sauce, rice wine vinegar and bay leaf and bring to the boil.
- Reduce the heat and simmer down until it becomes a thick sauce, which should be around 20 minutes.
- It’s important to taste to make sure it has the right level of seasoning.
- It is up to you whether you’d like a smooth Katsu sauce a la Wagamama, or don’t mind the little chunks of carrot. Either pass through a sieve or whizz in a blender to get that silky consistency.
For those who are totally time pushed there is a range of curry pastes made in Newcastle called Maysan, available from supermarkets and online. They are often used by local takeaways and chip shops as their curry sauce and are really easy to make. They also have a chip shop style gravy in their product range 🙂
I have some in my store cupboard for lazy Sunday night suppers. Great with oven chips for the ultimate comfort food!
Thanks for reading,