Skip to main content

Vegetarian Katsu Curry with Quorn Pieces

(473)

5 out of 5 stars

Leave a review
A plate of vegetarian katsu curry with Quorn Pieces, rice and a side salad.
Share on Facebook Share on X Share on Pinterest Share on Whatsapp Print

Our vegetarian katsu curry is blended with fresh carrots, onions and garlic, coconut milk, herbs and spices, combined with tasty Quorn Pieces. Simply fry your veggies, spices and simmer in the creamy sauce before blitzing and returning the sauce to the pan.

Served with a garnish of lime zest, lime juice and coriander, plus sticky rice and Japanese pickles for perfect harmony on a plate. The perfect katsu curry if you prefer to keep things meat free.

Vegetarian and Vegan Curry Recipes Healthy Vegan and Vegetarian Recipes Vegan & Vegetarian Fillets & Pieces Recipes Vegetarian Japanese Recipes

Serves 4

70 mins

A Little Effort

226 cals
(Per serving)

12.4g of fat
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

  • 300g Quorn Pieces
  • 1 tbsp coconut oil
  • 1 onion, peeled and chopped
  • 5 whole garlic cloves, peeled
  • ½ tsp ginger, finely chopped
  • 2 carrots, peeled and chopped
  • 1½ tbsp medium curry powder
  • ½ tsp garam masala
  • 1 tbsp reduced salt soy sauce
  • 200mls vegetable stock
  • 400mls coconut milk
  • 2 tsp honey
  • 1 bay leaf
  • 1 tbsp oil
  • ½ tsp of zest & juice of lime
  • 2 tbsp coriander, chopped

Method

  1. Heat the coconut oil in a pan, add the onion, garlic, ginger and sauté for 2 minutes. Stir in the carrots and sweat slowly for 15 minutes with the lid on, stirring occasionally, until softened and starting to caramelise.
  2. Stir in the curry powder and garam masala and cook for 1 minute. Pour in the soy sauce, vegetable stock, coconut milk, honey and bay leaf. Bring to the boil, then reduce the heat and simmer for 20 minutes.
  3. Remove the bay leaf and blend the sauce until you achieve a smooth consistency, then return to a low heat.
  4. Pre-heat 1 tbsp of oil over a medium heat and cook the Quorn Pieces for 8 minutes.
  5. Add the cooked Quorn Pieces to the sauce along with the lime zest, juice and coriander, then season to taste with salt & freshly ground black pepper. Serve with sticky Thai rice and Japanese pickles and salad.

Chefs tip

This tasty dish is a family favourite and a great one to easily sneak the veggies in! Feel free to switch to reduced-fat coconut milk and instead of coconut oil, you could also use an alternative such as vegetable oil.

Vegetarian Japanese Katsu Curry with Quorn Pieces

Learn how to cook a delicious Katsu Curry using Quorn Pieces. Watch Now

Recipe Inspiration

See all recipes

The nation has spoken

(473)

5 out of 5 stars

Amanda

5 out of 5 stars

Best curry I ever made! I added some squash chunks in too - to use up a garden glut. Lovely. Leftovers keep well and are good for the next days lunch!

Response from Quorn

Sounds delicious! Who doesn't love round two of the yummy meal on the following day!

Eliza

5 out of 5 stars

Easy to make healthy and yummy !

Kayleigh

5 out of 5 stars

This has been one of my firm favourites for years. I personally grate the carrot and it’s beautiful.

Mark

5 out of 5 stars

Great curry, sauce is so authentic, now one of my go to meals to make

Samantha

5 out of 5 stars

Easy to make, tastes amazing. Will defo be making this one again.

Read more recipe reviews

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.