Ingredients

  • Serves 3-4 people
  • 1 pkt quorn fillets

  • 100 g flour 

  • 2 eggs (beaten)

  • 200 g breadcrumbs 

  • 1 pkt japanese curry roux (92 g box bought from supermarket)

  • water as per Japanese curry roux cubes package instructions or about 850ml

  • 1 yellow onion (cut into cubes)

  • 1 carrot  (cut into cubes)

  • 1 potato (cut into cubes)

  • 1 red apple (cut into cubes)

  • 2 cups cooked Japanese rice

  • 1 tbsp roasted sesame seeds (black)

  • Vegetable oil for frying

Meat Free Katsu Curry
In Partnership With
Quorn

Meat Free Katsu Curry

Be sure to make a bed of warm Japanese rice for this fragrant, thick Japanese curry with crisp meat free “katsu”. You’ll need to first pat Quorn’s fillet pieces with breadcrumbs, bind them with eggs and into hot oil they go for the classic golden katsu crunch. Add sweetness to the curry with an apple and onion, and don’t forget the typical potato and carrots that make this Japan’s favourite stewy curry dish.
  • Easy
  • 20 min
  • 30 min
  • 15 min
  • 3 steps
  • 13 Ingredients
  • Easy
  • 3 steps
  • 13 Ingredients
  • 20 min
  • 30 min
  • 15 min

Instructions

  1. Breading the fillet

    • Place flour, beaten eggs and breadcrumbs in separate dishes.
    • Dip Quorn fillet (from frozen) in flour, then egg and finally breadcrumbs.
    • Make sure to firmly press the breadcrumbs onto the fillet, to ensure the coating is done evenly


  2. Cooking the Japanese curry

    • In a saucepan, bring water to a boil.

    • Add onions, carrots and potatoes. Continue to simmer.

    • After 10 mins, add apples.

    • Boil for 20 minutes on medium heat or until carrots are soft.

    • Add in Japanese curry roux and stir to combine. 

    • As the curry thickens, make sure to constantly stir it

    • Turn off heat and set aside



  3. Frying the Fillet

    • In a pot of oil. Make sure depth of oil is about 3 times the height of the fillet in order to cover the top of the fillet to make sure it is consistent in terms of colour.

    • Deep fry Quorn fillets in oil that is about 170⁰C
    • Once golden brown, remove and drain

    | Instead of frying the fillets, you can spray oil around the breaded fillet and air fry it for 10 mins at 200⁰C

     

     



Plate and Serve!

Drench curry sauce on the rice and fillet (sliced) with a generous sprinkling of sesame seeds.

Plate and Serve!

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Ingredients
  • Serves 3-4 people
  • 1 pkt quorn fillets

  • 100 g flour 

  • 2 eggs (beaten)

  • 200 g breadcrumbs 

  • 1 pkt japanese curry roux (92 g box bought from supermarket)

  • water as per Japanese curry roux cubes package instructions or about 850ml

  • 1 yellow onion (cut into cubes)

  • 1 carrot  (cut into cubes)

  • 1 potato (cut into cubes)

  • 1 red apple (cut into cubes)

  • 2 cups cooked Japanese rice

  • 1 tbsp roasted sesame seeds (black)

  • Vegetable oil for frying

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