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The Great Escalope Katsu
Escape to a world of delicious flavour with this Katsu Curry recipe
- 25 Minutes
- 4 Servings
Ingredients
- 2 packs The Vegetarian Butcher The Great Escalope
- 3 tbsp vegetable oil
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 30 gram ginger peeled and grated
- 2 heaped teaspoons mild curry powder
- 1 tbsp plain flour
- 250 ml vegetable stock
- 100 ml coconut milk
- 1 tsp light soy sauce
- 400 gram jasmine rice cooked
- 200 gram tenderstem broccoli
Preparation
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For sauce - Over low heat in saucepan, fry onions, ginger and garlic in vegetable oil for 5 minutes to soften. Next add curry powder and stir for a minute. Add the flour and continue to mix for a minute. To this vegetable stock a little at a time while keep stirring. Finish with coconut milk, soy and sugar
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Bake the Schnitzel in hot oven at 175c for 13 minutes.
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Trim the tenderstem brocolli and blanch in boiling water for 2 minutes. Drain, toss in sesame oil, soy sauce and sprinkle with sesame seeds.
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To serve Warm jasmine rice between bowls, top with escalope cut into strips. Pour over Katsu sauce and add brocolli.
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