NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Katsu curry

Moderate

45

minutes

For

3-4

servings

To the cook

Yolanda is the founder of the popular vegan food guide @VEGANSOFZURI and moved from England to Switzerland two years ago. In her blog she presents restaurants, cafés and vegan products in Zurich.

This goes in

  • 7 tablespoons flour
  • Salt & pepper
  • 250-300 g planted.chicken Nature
  • Vegetable oil
  • 1 onion, minced
  • 2 large or 3 small carrots, minced
  • 2 cloves garlic, minced
  • 1 ½ tablespoons curry powder
  • 600 ml vegetable stock
  • 1 bay leaf
  • 1 tablespoon maple syrup
  • 1 pinch of cinnamon
  • 1 tablespoon soya sauce
  • 1 teaspoon sesame oil
  • Cooked sushi rice to serve
  • Black sesame seeds to serve

Ingredients

Ingredients

Preparation

  1. Mix 5 tablespoons of flour with some water until it reaches the consistency of heavy cream. Season to taste with salt and pepper.
  2. Coat planted.chicken with the flour mixture and breadcrumbs.
  3. Fry for a few minutes or until golden brown. Drain the fried planted.chicken on a piece of kitchen roll (to remove excess oil).
  4. Heat a tablespoon of vegetable oil in a pan and fry the onion and carrots for about 10 minutes until they are soft. Add garlic and fry for another 30 seconds.
  5. Add flour and curry powder and cook for 1 minute, stirring continuously.
  6. Add the vegetable stock, bay leaf, maple syrup, cinnamon and soya sauce and simmer until the sauce thickens and the carrots are well cooked.
  7. Remove bay leaf and season to taste. Stir in roasted sesame oil.
  8. Pour the sauce into a mixer and blend until the sauce has a creamy consistency.
  9. Serve planted.chicken and sauce with sushi rice and black sesame seeds.

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