You can’t go wrong with katsu and curry sauce, Chef! Short for katsuretsu, this Japanese dish brings the crunchy & crispy textures, the spicy & creamy flavours, and the curry & chilli hit that make your palate sing with a warm afterglow. Served with steamed basmati rice, golden Green Fields schnitzels, and fresh coriander.
Crispy Veggie Katsu & Curry Sauce
Crispy Veggie Katsu & Curry Sauce
with Green Fields vegan chicken-style schnitzels & pickled carrots
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apple
- Apples
- Carrot
- Coconut Flakes & Cashews
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Green Fields Vegan Chicken-style Schnitzels
- Katsu Sauce Base
- Katsu Spice Blend
- Onion
- Onions
- White Basmati Rice
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
PICKLED CARROTS
In a bowl, combine the vinegar and 15ml of water. Add the Carrot ribbons and seasoning, then toss to combine. Set aside in the fridge.
RICE
Boil the kettle. Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT & CASHEW
Place the coconut flakes & cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion & Apple
Return the pan to medium-low heat with a drizzle of oil. When hot, fry the diced Onion and the diced Apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the schnitzels until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
KEEP CALM AND KATSU
Once the Onion & Apple have softened slightly, stir in ½ the sliced chilli (to taste), 140ml of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high heat and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
DINNER IS READY
Plate up the rice, top with the crispy schnitzels, and cover in the curry sauce. Serve alongside the pickled Carrot ribbons. Sprinkle over the toasted coconut & cashews and the chopped coriander. Garnish with the remaining chilli (to taste).
PICKLED CARROTS
In a bowl, combine the vinegar and 30ml of water. Add the Carrot ribbons and seasoning, then toss to combine. Set aside in the fridge.
RICE
Boil the kettle. Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT & CASHEW
Place the coconut flakes & cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion & Apple
Return the pan to medium-low heat with a drizzle of oil. When hot, fry the diced Onion and the diced Apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the schnitzels until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
KEEP CALM AND KATSU
Once the Onion & Apple have softened slightly, stir in ½ the sliced chilli (to taste), 200ml of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high heat and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
DINNER IS READY
Plate up the rice, top with the crispy schnitzels, and cover in the curry sauce. Serve alongside the pickled Carrot ribbons. Sprinkle over the toasted coconut & cashews and the chopped coriander. Garnish with the remaining chilli (to taste).
PICKLED CARROTS
In a bowl, combine the vinegar and 45ml of water. Add the Carrot ribbons and seasoning, then toss to combine. Set aside in the fridge.
RICE
Boil the kettle. Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT & CASHEW
Place the coconut flakes & cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion & Apple
Return the pan to medium-low heat with a drizzle of oil. When hot, fry the diced Onion and the diced Apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the schnitzels until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
KEEP CALM AND KATSU
Once the Onion & Apple have softened slightly, stir in ½ the sliced chilli (to taste), 260ml of boiling water, and the Katsu spice blend. Cook until fragrant, 2-3 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high heat and simmer until thickened, 4-5 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
DINNER IS READY
Plate up the rice, top with the crispy schnitzels, and cover in the curry sauce. Serve alongside the pickled Carrot ribbons. Sprinkle over the toasted coconut & cashews and the chopped coriander. Garnish with the remaining chilli (to taste).
PICKLED CARROTS
In a bowl, combine the vinegar and 60ml of water. Add the Carrot ribbons and seasoning, then toss to combine. Set aside in the fridge.
RICE
Boil the kettle. Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
COCONUT & CASHEW
Place the coconut flakes & cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion & Apple
Return the pan to medium-low heat with a drizzle of oil. When hot, fry the diced Onion and the diced Apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the schnitzels until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
KEEP CALM AND KATSU
Once the Onion & Apple have softened slightly, stir in ½ the sliced chilli (to taste), 320ml of boiling water, and the Katsu spice blend. Cook until fragrant, 2-3 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high heat and simmer until thickened, 4-5 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
DINNER IS READY
Plate up the rice, top with the crispy schnitzels, and cover in the curry sauce. Serve alongside the pickled Carrot ribbons. Sprinkle over the toasted coconut & cashews and the chopped coriander. Garnish with the remaining chilli (to taste).
Frequently Asked Questions
What is the preparation time for Crispy Veggie Katsu & Curry Sauce?
The preparation time for Crispy Veggie Katsu & Curry Sauce with Green Fields vegan chicken-style schnitzels & pickled carrots is between 30 and 50 minutes.
What is the total time required to make Crispy Veggie Katsu & Curry Sauce with Green Fields vegan chicken-style schnitzels & pickled carrots?
The total time required to make Crispy Veggie Katsu & Curry Sauce with Green Fields vegan chicken-style schnitzels & pickled carrots is between 40 and 60 minutes.
How many servings does Crispy Veggie Katsu & Curry Sauce provide?
4 servings
What are the main ingredients in Crispy Veggie Katsu & Curry Sauce?
Apple, Apples, Carrot, Coconut Flakes & Cashews, Fresh Chilli, Fresh Chillies, Fresh Coriander, Green Fields Vegan Chicken-style Schnitzels, Katsu Sauce Base, Katsu Spice Blend, Onion, Onions, White Basmati Rice, White Wine Vinegar
What is the nutritional information of Crispy Veggie Katsu & Curry Sauce?
Calories: 878, Carbs: 134 grams, Fat: grams, Protein: 35.9 grams, Sugar: 32.6 grams, Salt: 1063 grams
How do I prepare Crispy Veggie Katsu & Curry Sauce?
DINNER IS READY: Plate up the rice, top with the crispy schnitzels, and cover in the curry sauce. Serve alongside the pickled carrot ribbons. Sprinkle over the toasted coconut & cashews and the chopped coriander. Garnish with the remaining chilli (to taste). KEEP CALM AND KATSU: Once the onion & apple have softened slightly, stir in ½ the sliced chilli (to taste), 200ml of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high heat and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside. GOLDEN SCHNITTY: Place a pan over medium heat with enough oil to cover the base. When hot, fry the schnitzels until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. ONION & APPLE: Return the pan to medium-low heat with a drizzle of oil. When hot, fry the diced onion and the diced apple, covered, until slightly softened, 8-10 minutes (shifting occasionally). COCONUT & CASHEW: Place the coconut flakes & cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. RICE: Boil the kettle. Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. PICKLED CARROTS: In a bowl, combine the vinegar and 30ml of water. Add the carrot ribbons and seasoning, then toss to combine. Set aside in the fridge.
What should be prepared from my kitchen to make Crispy Veggie Katsu & Curry Sauce?
Apple, Apples, Carrot, Coconut Flakes & Cashews, Fresh Chilli, Fresh Chillies, Fresh Coriander, Green Fields Vegan Chicken-style Schnitzels, Katsu Sauce Base, Katsu Spice Blend, Onion, Onions, White Basmati Rice, White Wine Vinegar
How many calories does Crispy Veggie Katsu & Curry Sauce have?
878 calories
How much fat content does Crispy Veggie Katsu & Curry Sauce have?
grams
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