Vegetarian Katsu Curry

1.Prep vegetables

Peel 500 g waxy potato and 200 g carrot. Cut potato and carrot into 2 cm pieces. Peel and cut 2 pcs onion into thin half rings. Finely grate 30 g ginger.

2.Cook base

Heat 2 tbsp sunflower oil in a pan over medium heat and sauté the onion and ginger for 3 minutes. Add the potatoes and carrots and cook for 3 minutes. Pour in 600 ml water, or until everything is just covered. Bring to a boil with the lid on the pan and simmer for 30 minutes over medium heat. After 20 minutes, remove the lid and let it reduce.

3.Heat oil

Heat the remaining oil in a (deep-frying) pan over medium heat to 180°C.

4.Finish curry

Meanwhile, add 92 g japanese curry mix to the potatoes and carrots. Stir well and simmer for another 15 minutes. Add 225 g frozen peas in the last 6 minutes. Season with pepper and salt if needed.

5.Frying

Heat the remaining oil in a (deep-frying) pan over medium heat to 180°C. Fry the vegetarian chicken schnitzel in the pan from both sides for ⏲ 3 min each.

6.Serve

Spoon the curry into deep bowls. Cut the vegetarian chicken schnitzel crosswise into strips and place on the curry.