What are the main ingredients in Crispy Veggie Katsu & Curry Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

Crispy Veggie Katsu & Curry Sauce

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

with Green Fields vegan chicken-style schnitzels & pickled carrots

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Photo of Crispy Veggie Katsu & Curry Sauce

Serves 1

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).

White Wine Vinegar - 30ml
Carrot - 120g
White Basmati Rice - 75ml
Coconut Flakes & Cashews - 10g
Onion - 1
Apple - 1
Green Fields Vegan Chicken-style Schnitzels - 2
Fresh Chilli - 1
Katsu Spice Blend - 5ml
Katsu Sauce Base - 10ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

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).

White Wine Vinegar - 60ml
Carrot - 240g
White Basmati Rice - 150ml
Coconut Flakes & Cashews - 20g
Onion - 1
Apple - 1
Green Fields Vegan Chicken-style Schnitzels - 4
Fresh Chilli - 1
Katsu Spice Blend - 10ml
Katsu Sauce Base - 20ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

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).

White Wine Vinegar - 90ml
Carrot - 360g
White Basmati Rice - 225ml
Coconut Flakes & Cashews - 30g
Onions - 2
Apples - 2
Green Fields Vegan Chicken-style Schnitzels - 6
Fresh Chillies - 2
Katsu Sauce Base - 15ml
Katsu Sauce Base - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

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).