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Katsu Curry with Quorn Pieces

By Morrisons
Heavenly flavours from the East, with fresh carrots, onions and garlic, coconut milk, herbs and spices, combined with tasty Quorn Pieces. Served with a garnish of lime zest, lime juice and coriander, with sticky rice…
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Time and servings

Total time
Servings
Cooking time

Ingredients

16 total
  • 5 garlic cloves, peeled
  • 2 tbsp of coriander, chopped
  • 2 tsp of honey
  • 0.5 tsp of ginger, finely chopped
  • 1 tbsp of oil
  • 0.5 tsp of lime, zest and juice
  • 0.5 tsp of garam masala
  • 200 ml of vegetable stock
  • 1 tbsp of reduced salt soy sauce
  • 400 ml of coconut milk
  • 1 bay leaf
  • 1 tbsp of coconut oil
  • 300 g of quorn pieces
  • 1 onion, peeled and chopped
  • 1.5 tbsp of medium curry powder
  • 2 carrots, peeled and chopped

Method

5 steps

  1. Step 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. Step 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. Step 3

    Remove the bay leaf and blend the sauce until you achieve a smooth consistency, then return to a low heat.

  4. Step 4

    Pre-heat 1 tbsp of oil over a medium heat and cook the Quorn Pieces for 8 minutes.

  5. Step 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.