Vegan Katsu Curry

Step 1

Heat oil in a large pan over a low heat. Sauté the onion and carrots for around 10 minute until softened.

Step 2

Stir in the garlic, ginger, curry powder, garam masala and turmeric and cook until fragrant.

Step 3

Add the vegetable stock sprinkle with the xanthan gum, stirring well to dissolve it. If using cornflour, combine with a little cold water before stirring into the sauce

Step 4

Stir in the maple syrup, soy sauce, bay leaf and coconut milk and simmer for about 15 minutes or until the sauce has thickened.

Step 5

Discard the bay leaf. Blend half of the sauce, until completely smooth using an immersion blender.

Step 6

Meanwhile, preheat the oven to 200°C (400°F). Cook the Quorn Crunchy Fillet Burgers until golden, for 17-19 minutes. Cool slightly and then slice into strips.

Step 7

Divide the sauce between four deep plates. Add a portion of rice and some of the cooked vegetables to each serving and arrange the Quorn Crunchy Fillet Burgers next to it. Drizzle the burger with Tonkatsu sauce, sprinkle with the spring onions and seasoning and serve with the cabbage, radishes and cucumber.