![A plate of vegetarian katsu curry with Quorn Pieces, rice and a side salad.](https://images.ctfassets.net/uexfe9h31g3m/1rr0YAGLQgAo2IMiouMCQ6/b5a446b61027c18bb2d67731c8b86f8d/Katsu_Curry_Pieces_Recipes_Web__1_.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
Vegetarian Katsu Curry with Quorn Pieces
Serves 4
70 mins
226 cals
(Per serving)
This Vegetarian Rendang Curry is a traditional Malaysian recipe brimming with exotic flavours!
Made with Quorn Vegetarian Chicken Pieces, fresh lemongrass & lime leaves to add a citrus tang, and chilli and ginger add a hum of heat - all cooled off with creamy coconut milk.
Whip up a crunchy pineapple and cucumber side salad and mop up the delicious curry sauce with a super easy 3 ingredient flatbread.
Serves 4
80 mins
A Little Effort
375 cals
(Per serving)
13g of fat
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
For the Pineapple and Cucumber Salad:
For the Quick Flatbreads:
To make the Flatbreads:
To make the Pineapple Salad:
To serve:
Serves 4
70 mins
226 cals
(Per serving)
Serves 4
25 mins
78 cals
(Per serving)
Serves 4
10 mins
536 cals
(Per serving)
Serves 4
60 mins
242 cals
(Per serving)
Serves 4
30 mins
314 cals
(Per serving)
Serves 4
25 mins
405 cals
(Per serving)
(1)
3 out of 5 stars
Gill
3 out of 5 stars
Haven’t made it yet but got all the ingredients then noticed no timings on the method so will have to watch over it
Hi Gill, thank you so much for your feedback, we have added some cooking times to the recipe - we hope this helps you to make this delicious Rendang curry! :) Enjoy