Cheat’s Katsu Curry

Rice

Use an instant rice if short of time

• 300g wholegrain or brown rice, cooked according to the instructions on the packet

Sauce

Use a shop-bought katsu sauce if short of time (Asda, Tesco, Sainsbury’s, Yo!, Sharwoods, Blue Dragon, Wagamama, Marks & Spencer, Yutaka, Aldi all offer a vegan katsu sauce)

• 1 onion, finely diced (use pre-chopped if short of time)
• 1 carrot, finely diced
• 2 garlic cloves, finely chopped (use pre-chopped if short of time)
• 1 tbsp curry powder
• 3 tbsp nut butter
• 500ml/2 cups vegan stock (use gluten-free if needed)
• 1 tbsp syrup (eg maple or agave)
• 1 tsp garam masala

Vegan ‘chicken’

• 4 x vegan breaded ‘chicken’ fillets/tenders/cutlets (use gluten-free if needed)

Optional extras

• 1 x head of broccoli, broken into bite-sized florets and steamed or boiled (optional)
• 4 tbsp kimchi (optional)
• 150g/1 cup edamame, steamed or boiled (optional)
• Asian-inspired slaw (use 200g/7 oz red cabbage and mix with 2 tbsp olive oil, 2 tbsp toasted sesame oil, 2 tbsp syrup (eg maple or agave), 3 tbsp cider vinegar or rice vinegar, 1 tbsp soy sauce, 2cm piece of ginger, peeled and grated, 1 clove garlic, crushed, ½ tsp salt, ½ tsp chilli flakes – optional)
• Cucumber, diced and mixed with a drizzle of sesame oil and a pinch of salt (optional)
• Green salad (optional)
• Handful of radishes, sliced

Optional toppings: sliced spring onion, fresh chilli, chilli flakes, lime wedges