Quorn Tempura Vegetarian Fillets with Katsu Curry
You have to try this delicious vegetarian Katsu curry recipe from Poppy Cooks.
Made with our Quorn Vegetarian Tempura Fillets and loads of veggies, you won't believe that this tasty dish isn't made with chicken!
This easy recipe is super simple to follow, serves 2 and can be on your plate in 40 minutes for a heavenly midweek dinner.
The dish is packed full of flavour, and if you're feeding the family, simply scale up the ingredients. What's not to love?
Recipe by Poppy Cooks
- Vegan & Vegetarian Fillets & Pieces Recipes
- Fakeaway Recipes
- Vegetarian and Vegan Curry Recipes
- Asian Food Recipes
Serves 2
40 mins
A Little Effort
Made with Quorn Vegetarian Chicken Tempura Fillets
High in protein
Low in saturated fat
Source of fibre
Ingredients
- 2 Quorn Vegetarian Chicken Tempura Fillets
- 2–3 tbsp vegetable oil
- 1 onion finely chopped
- 1 carrot grated
- 1 apple grated
- 3 garlic clove crushed
- 2.5cm piece of ginger chopped
- 1/2 chopped red chilli
- 1 tsp turmeric
- 2 heaped tbsp mild curry powder
- 1 tsp corn flour mixed with water
- 200ml veg stock
- 100ml coconut milk
- Soy sauce &
- Sugar to taste
- 120g cooked rice (any rice will do!)
- Coriander
- Spring onion
- Chilli
Method
- Get all of your veggies grated and chopped
- In a saucepan, add the curry powder and turmeric and dry fry off until you can smell it!
- Then add in your onion, carrot, and apple, with a splash of oil
- Once the veggies start to sizzle add in the garlic and ginger. Cook for 2 mins
- Then add in the stock & coconut milk
- Make sure you taste your sauce, then add in soy and sugar if needed
- Blend the curry sauce until completely smooth and keep warm until needed
- Cook your Quorn Tempura Fillets according to the packet instructions
- To place up, add some of your cooked rice onto the plate. Slice your cooked Quorn Tempura Fillets up and place on the rice, then cover with your beautiful curry sauce
- Garnish with spring onions, coriander and chopped red chilli
Recipe by Poppy Cooks
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