Quorn Katsu Curry

Vegan Quorn Katsu Curry with crunchy fillet burgers in a homemade katsu sauce and served on a bed of basmati rice, a quick and healthy dinner recipe that is bursting with amazing flavours. It's a great meatless midweek meal that can be put together with just a handful of ingredients.

After the delicious Sweet and Sour Quorn that was made with Quorn crispy nuggets, I fell in love with these meatless products and decided to experiment with other products too.

On their own, they are fantastic, no doubt about that. But how about we make a meatless version of some classic recipes using these yummy Quorn products? It's so easy to put together, and you can a lovely cooked meal in no time.

I am a big fan of katsu recipes, be it Chicken Katsu Curry or the vegetarian Aubergine Katsu Curry. So a vegan version had to be created too in order to cater for all tastes and lifestyles.

Plus, this vegan katsu curry is a great recipe during Lent, when some people may choose to go meatless. And what a dish this is!

Jump to:

• Ingredients used
• Step-by-step photos and instructions
• Expert tips
• Quorn Katsu Curry

Ingredients used

• Quorn crunchy fillet burgers - they come in a packet of 2, so you can double up the recipe if you cater for more than 2 people
• potato - any kind you have
• carrot - together with the potato it gives the sauce the thick creamy texture we need
• garam masala - you can swap it for curry powder if you wish
• onion - any kind you have
• oil - for frying the onion
• salt - to taste
• vegetable stock/broth - or water
• cornflour - corn starch, for thickening the sauce

Step-by-step photos and instructions

• to make the rice, I have this failproof recipe for how to cook basmati rice to perfection which I use every single time
• preheat the oven to 200 degrees Celsius (390 Fahreneheit)
• place the fillet burgers on a baking tray and bake for 17-19 minutes until golden
• peel and chop the onion, carrot and potato
• in a pan, heat up the oil on a medium heat, add the chopped onion, and fry until golden
• add the chopped potato and carrot together with the garam masala, and give it a good stir, then leave it to cook for 1 minute for the powder to release its flavour
• pour over the stock, and place a lid on the pan
• leave it to cook for 10-15 minutes or until the veggies are tender
• mix the cornflour with a tablespoon of water, and add it to the sauce
• leave it to cook for a further 2-3 minutes for the sauce to thicken
• add the sauce to a blender and blitz until smooth
• serve the crunchy fillet burgers on a bed of rice, and pour over the sauce

Expert tips

You can leave the sauce chunky if you wish - or don't have a blender. The sauce is still delicious, it just has a different texture. I do prefer the smooth sauce, but that's personal preference.

The recipe can work very well for the any other Quorn product like crispy nuggets, Quorn chicken pieces or chicken fillets.

You can swap basmati rice for couscous, orzo, any pasta, or even mashed potatoes or baked fries.

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