Cheat’s Katsu Curry
Easy
Japanese
mains
Take a ready-made vegan chicken fillet and pair it with a creamy katsu sauce, rice and spring onions and you have a very deliciously cheating version of the nation’s favourite Japanese dish!
Photograph by Niki Webster.
Nutritional information based on one serving of the full recipe including a portion of brown rice, ¼ head of broccoli per serving, 40g edamame per serving, a handful of radishes and a handful of sliced spring onion.
40
Kcal
586
Carbs
75 g
Protein
24 g
Fat
17 g
* Nutritional information per serving.
Ingredients
Rice
Use an instant rice if short of time
- 75g/2.6 oz 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)
- ¼ onion, finely diced (use pre-chopped if short of time)
- ¼ carrot, finely diced
- ½ garlic cloves, finely chopped (use pre-chopped if short of time)
- ¼ tbsp curry powder
- ¾ tbsp nut butter
- 125ml/½ cup vegan stock (use gluten-free if needed)
- ¼ tbsp syrup (eg maple or agave)
- ¼ tsp garam masala
Vegan ‘chicken’
- 1 x vegan breaded ‘chicken’ fillets/tenders/cutlets (use gluten-free if needed)
Optional extras
- ¼ x head of broccoli, broken into bite-sized florets and steamed or boiled (optional)
- 1 tbsp kimchi (optional)
- 40g/1.5 oz edamame, steamed or boiled (optional)
- Asian-inspired slaw (use 50g/1.8 oz red cabbage and mix with ½ tbsp olive oil, ½ tbsp toasted sesame oil, ½ tbsp syrup (eg maple or agave), ¾ tbsp cider vinegar or rice vinegar, ¼ tbsp soy sauce, 0.5cm piece of ginger, peeled and grated, ¼ clove garlic, crushed, ⅛ tsp salt, tiny pinch of 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
Rice
Use an instant rice if short of time
- 75g/2.6 oz 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)
- ½ onion, finely diced (use pre-chopped if short of time)
- ½ carrot, finely diced
- 1 garlic clove, finely chopped (use pre-chopped if short of time)
- ½ tbsp curry powder
- 1½ tbsp nut butter
- 250ml/1 cup vegan stock (use gluten-free if needed)
- ½ tbsp syrup (eg maple or agave)
- ½ tsp garam masala
Vegan ‘chicken’
- 2 x vegan breaded ‘chicken’ fillets/tenders/cutlets (use gluten-free if needed)
Optional extras
- ½ x head of broccoli, broken into bite-sized florets and steamed or boiled (optional)
- 2 tbsp kimchi (optional)
- 80g/3 oz edamame, steamed or boiled (optional)
- Asian-inspired slaw (use 100g/3.6 oz red cabbage and mix with 1 tbsp olive oil, 1 tbsp toasted sesame oil, 1 tbsp syrup (eg maple or agave), 1½ tbsp cider vinegar or rice vinegar, ½ tbsp soy sauce, 1cm piece of ginger, peeled and grated, ½ clove garlic, crushed, ¼ tsp salt, tiny pinch of 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
Rice
Use an instant rice if short of time
- 225g/7.8 oz 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)
- ¾ onion, finely diced (use pre-chopped if short of time)
- ¾ carrot, finely diced
- 1½ garlic cloves, finely chopped (use pre-chopped if short of time)
- ¾ tbsp curry powder
- 2¼ tbsp nut butter
- 375ml/1½ cup vegan stock (use gluten-free if needed)
- ¾ tbsp syrup (eg maple or agave)
- ¾ tsp garam masala
Vegan ‘chicken’
- 3 x vegan breaded ‘chicken’ fillets/tenders/cutlets (use gluten-free if needed)
Optional extras
- ¾ x head of broccoli, broken into bite-sized florets and steamed or boiled (optional)
- 3 tbsp kimchi (optional)
- 120g/4.5 oz edamame, steamed or boiled (optional)
- Asian-inspired slaw (use 150g/5.3 oz red cabbage and mix with 1½ tbsp olive oil, 1½ tbsp toasted sesame oil, 1½ tbsp syrup (eg maple or agave), 2¼ tbsp cider vinegar or rice vinegar, ¾ tbsp soy sauce, 1.5cm piece of ginger, peeled and grated, ¾ clove garlic, crushed, ⅓ tsp salt, tiny pinch of 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
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
Instructions
Rice
- Cook the rice according to the instructions on the packet. While it is cooking, make the sauce. When cooked, place the lid on the saucepan and set aside.
Sauce
- Using a medium-sized saucepan, fry the onion and carrot in a little oil for 5 minutes.
- Add the garlic and fry for a further 2 minutes.
- Stir through all of the other ingredients apart from the garam masala, bring to the boil and then simmer for 10 minutes or until thickened to your desired consistency.
- Once reduced, mix in the garam masala before serving.
- Blend with a stick blender until smooth.
Vegan ‘chicken’
- Cook according to the instructions on the packet.
Extras/assembly
- Using 1 wide rimmed bowl or large plate, divide all the ingredients equally.
- Place the rice over the bottom of the bowl.
- Slice the vegan chicken fillet into 1cm thick slices then place it over the top of the rice.
- Add the extras, drizzle with the sauce and sprinkle over any of the toppings.
Rice
- Cook the rice according to the instructions on the packet. While it is cooking, make the sauce. When cooked, place the lid on the saucepan and set aside.
Sauce
- Using a medium-sized saucepan, fry the onion and carrot in a little oil for 5 minutes.
- Add the garlic and fry for a further 2 minutes.
- Stir through all of the other ingredients apart from the garam masala, bring to the boil and then simmer for 10 minutes or until thickened to your desired consistency.
- Once reduced, mix in the garam masala before serving.
- Blend with a stick blender until smooth.
Vegan ‘chicken’
- Cook according to the instructions on the packet.
Extras/assembly
- Using 2 wide rimmed bowls or large plates, divide all the ingredients equally.
- Place the rice over the bottom of the bowl.
- Slice the vegan chicken fillet into 1cm thick slices then place it over the top of the rice.
- Add the extras, drizzle with the sauce and sprinkle over any of the toppings.
Rice
- Cook the rice according to the instructions on the packet. While it is cooking, make the sauce. When cooked, place the lid on the saucepan and set aside.
Sauce
- Using a medium-sized saucepan, fry the onion and carrot in a little oil for 5 minutes.
- Add the garlic and fry for a further 2 minutes.
- Stir through all of the other ingredients apart from the garam masala, bring to the boil and then simmer for 10 minutes or until thickened to your desired consistency.
- Once reduced, mix in the garam masala before serving.
- Blend with a stick blender until smooth.
Vegan ‘chicken’
- Cook according to the instructions on the packet.
Extras/assembly
- Using 3 wide rimmed bowls or large plates, divide all the ingredients equally.
- Place the rice over the bottom of the bowl.
- Slice the vegan chicken fillet into 1cm thick slices then place it over the top of the rice.
- Add the extras, drizzle with the sauce and sprinkle over any of the toppings.
Rice
- Cook the rice according to the instructions on the packet. While it is cooking, make the sauce. When cooked, place the lid on the saucepan and set aside.
Sauce
- Using a medium-sized saucepan, fry the onion and carrot in a little oil for 5 minutes.
- Add the garlic and fry for a further 2 minutes.
- Stir through all of the other ingredients apart from the garam masala, bring to the boil and then simmer for 10 minutes or until thickened to your desired consistency.
- Once reduced, mix in the garam masala before serving.
- Blend with a stick blender until smooth.
Vegan ‘chicken’
- Cook according to the instructions on the packet.
Extras/assembly
- Using 4 wide rimmed bowls or large plates, divide all the ingredients equally.
- Place the rice over the bottom of the bowl.
- Slice the vegan chicken fillet into 1cm thick slices then place it over the top of the rice.
- Add the extras, drizzle with the sauce and sprinkle over any of the toppings.