Vegan Katsu Curry with Black Garlic Noodles
This Vegan Katsu Curry recipe, made with GARDEN GOURMET® Vegan Breaded Fillet, is such a crowd pleaser! The dish is a variation on a classic Katsu Curry, suitable for Grab & Go and online delivery.
What makes our Vegan Katsu Curry recipe special:
You couldn’t ask for a dish with more flavour & texture. This Vegan Katsu Curry would make any chef who loves curry, very happy. It has so many well-balanced flavours, along with crunch and texture all in one bowl.
- 0:40 TIME
- 10 Portions
- medium
Method
Submitted by zoriana tykhoika on Fri, 11/12/2021 - 12:33
Ingredients
10 pc GARDEN GOURMET Vegan Breaded Fillet
Ginger/curry sauce
400ml MAGGI® Coconut Milk Powder
20g pickled ginger
8g yellow curry powder
10ml CHEF® Vegetable Liquid Concentrate
Black Garlic Noodles
800g ramen noodles, pre-cooked
40g CHEF® Signature Black Garlic Paste
200g beansprouts
150g red onions
30ml oil
Garnish
6 pc spring onions
2 pc red chili
40g peanuts, roasted
6g chili sesame seeds
Stir fried vegetables
10ml sesame oil
600g Chinese cabbage
200g bell peppers
250g red onions
200g mange tout
150g baby corn
100g baby spinach
- Mix lukewarm water with MAGGI Coconut Milk Powder and set aside for 5-10 min.
- Dry roast curry powder until the aromas are released, add coconut milk, ginger, CHEF Vegetable Liquid Concentrate and boil for 5 min until a creamy texture is formed.
- Cut the red onions into strips and sauté in oil. and add the noodles, CHEF Signature Black Garlic Paste and the bean sprouts right before service.
- Roast the GARDEN GOURMET Vegan Breaded Fillet in oven at 190oC until crispy.
- Cut the chilli and spring onions into julienne and put them in ice water until service.
- Sprinkle the Vegan Katsu Curry with crushed peanuts and sesame seeds.
Related Product
Chef's Tip
- The dish will also work with udon or egg noodles.
- This vegan katsu recipe is very good in Take-away and Home delivery.
PORTION INFROMATION
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2048 kJ 489 kcal | 20.5 g | 4.1 g | 9.6 g | 1.73 g |
| 24% | 29% | 21% | 11% | 29% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
NUTRITIONAL INFORMATION
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
Energy kJ | 550 | 2048 | 8400 | |
Energy kcal | 131 | 489 | 2000 | 24% |
Fat g | 5.5 | 20.5 | 70 | 29% |
of which saturates g | 1.1 | 4.1 | 20 | 21% |
Carbohydrate g | 13.9 | 51.8 | 260 | 20% |
of which sugars g | 2.6 | 9.6 | 90 | 11% |
Fibre g | 2.5 | 9.5 | - | - |
Protein g | 5.3 | 19.6 | 50 | 39% |
Sodium g | 0.19 | 0.69 | 2.4 | 29% |
Salt g | 0.46 | 1.73 | 6 | 29% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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