Vegan Chick'n Katsu Curry
Ingredients
- 2 tbsp sesame oil
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2 cloves garlic, crushed
- 1 tbsp grated ginger
- 2 tsp curry powder
- 1 tsp turmeric
- 2 tbsp tomato paste
- 14 ounce can of coconut milk (400ml)
- 1 cup vegetable broth
- 1 tbsp coconut sugar
- Gardein crispy tenders or similar vegan chicken product
- Rice
- Fresh cilantro
- Black sesame seeds
Preparation
Add sesame oil to a pot and sauté the onions and carrots on medium heat for 2 minutes.
Add garlic, ginger, curry powder, and turmeric, and sauté for a minute to toast the spices.
Add tomato paste, coconut milk, vegetable broth, and coconut sugar, mix, and bring to a simmer until carrots are softened.
Remove from heat and use an immersion blender to blend it into a sauce.
Serve with vegan chicken, steamed rice, and garnish with cilantro and black sesame seeds.
Tips
Stir in additional vegetables if desired, such as more chopped carrots or boiled potatoes.
