FoodCoop Recipes
Loaded katsu curry fries
This vegan dish is perfect for sharing
Cook
30 minutes
Serves
4
Ingredients
280g tofu, cubed
3 tbsp cornflour
2 tsp rapeseed oil
1 onion, chopped
2 carrots, chopped
2 garlic cloves, finely chopped
2cm ginger, finely grated
2 tsp turmeric
1 tsp garam masala
2 tbsp Co-op medium curry powder
250ml vegetable stock, made with ½ reduced salt stock cube
160ml Co-op light coconut milk
400g Co-op crinkle cut oven chips
½ small red onion, sliced
2 tbsp coriander leaves
Method
Toss the tofu in the cornflour to coat, then season with pepper and set aside
Heat half the oil in a saucepan and fry the onion over a low heat for one minute
Add the carrot and fry for a further 5 minutes, stirring occasionally
Add the garlic and ginger and cook for 2 mins, then add the spices and cook for 2-3 mins more, until fragrant
Pour in the veg stock and coconut milk, bring to the boil, then simmer for 15-20 mins
Meanwhile, cook the chips according to the pack instructions
Once the carrots in the saucepan are softened, blitz with a stick blender, until you have a smooth sauce
Return to the pan and keep warm
Heat the remaining oil in a nonstick frying pan and fry the tofu on a medium-high heat until golden and crispy
Transfer your chips to a serving plate and top with the fried tofu and curry sauce
Sprinkle over the red onion and coriander to serve
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1332kJ / 316kcal (16%) | 10.7g | 2.8g | 7.3g | 0.5g |
Medium · 15% | Low · 14% | Low · 8% | Low · 8% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 43g.
