Heavenly flavours from the East, with fresh carrots, onions, garlic, coconut milk, herbs and spices, combined with tasty Quorn Pieces. Serve this Katsu Curry recipe with a garnish of lime zest, lime juice and coriander, with sticky rice and Japanese pickles for perfect harmony on a plate. An exquisite meal idea.
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.
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.
Remove the bay leaf and blend the sauce until you achieve a smooth consistency, then return to a low heat.
Pre-heat 1 tbsp of oil over a medium heat and cook the Quorn Pieces for 8 minutes.
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.