VEGAN Katsu curry with fluffy rice and chilli asparagus
Updated: May 20, 2021
This has definitely been one of my most popular dishes to date. It is surprisingly simple and the flavours and smell is just next level! Again, another really good one for leftovers - just make sure you store the sauce separately to the nuggets!
Vegan chick'n nuggets (I used Quorn!)
Thumb size piece of fresh ginger
5 cloves garlic
1 medium white onion
1tbsp coconut oil
2 large carrots
1tsp medium curry powder (feel free to use hot if you like it spicy)
1 tin coconut milk (400ml)
200ml veggie stock
2tbsp soy sauce
1 dried bay leaf
2tbsp maple syrup
1 handful fresh coriander
Salt and pepper
1 pouch of microwave rice (I used basmati)
1 handful freshly chopped coriander
Pink pickled onions
1/2 finely sliced red chilli
5-6 spears asparagus
1tsp chilli oil
1/2tsp garlic salt
1/2tsp chilli flakes
Preheat your oven to 200 degrees.
Peel and finely chop your onion. Peel your ginger and garlic cloves. Pop a saucepan over a medium heat, add 1tbsp coconut oil and when the oil has melted add your onion and grate your ginger and garlic into the saucepan. Leave them to sauté for about 5 minutes.
Meanwhile, peel and slice your carrots. Add your carrots and pop a lid on. Leave them to sweat for about 15-20 minutes (if they look like they are burning or sticking to the bottom, add a few splashes of boiling water).
After the 15-20 minutes has passed, take the lid off and add your garamasala and your curry powder. Stir for about a minute.
Add 1 tin of coconut milk, 200ml veggie stock, 2tbsp soy sauce, 2tbsp maple syrup and 1 dried bay leaf. Bring to the boil then pop the heat back down to medium. Leave it to simmer for around 10-15 minutes.
At this point, pop your nuggets into the oven!
Whilst the sauce bubbles away, zest your lime and then slice it in half. Finely chop your fresh coriander.
When the 10-15 minutes is up, grab a hand blender and blitz the sauce until it is silky smooth (top tip: blend for twice as long as you think you'll need!).
At this point, cook your asparagus (see below!)
When the sauce is blitzed and smooth, add the lime zest, lime juice, coriander and salt and pepper.
Pop your rice in the microwave to cook, check the nuggets are cooked. Take them out the oven.
Add your cooked rice to a bowl, pop your nuggets on top, generously ladle your sauce over the top and add any toppings you like. Pop the chilli asparagus on a side plate. Enjoy!
For your asparagus: pop your grill on high, drizzle the chilli oil over the asparagus, sprinkle over the garlic salt and grill them for about 5-7 minutes.
Add a few sprinkles of chilli flakes on top for an extra kick.
Love, Soph x
I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!