No Chicken Katsu Bowl
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Serves: 4 | Prep: 15 mins | Cook: 50 mins | Difficulty: Medium
INGREDIENTS
- 4 Moving Mountains No Chicken Burgers
- 320g short grain/sushi rice
- 1 clove garlic
- 1 tsp sesame seeds
- Curry: 1 tbsp oil, 2 medium carrots, 1 yellow onion, 3 garlic cloves, 20g ginger, 1 tbsp curry powder, 1 tbsp plain flour, 200ml coconut milk, 200ml vegetable stock, soy sauce, maple syrup
- Salad: 1 large cucumber, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp fried chilli oil
METHOD
- Preheat the oven to 180°C. Cook the Moving Mountains No Chicken Burgers following the on-pack instructions.
- Meanwhile, make the curry sauce. Add the oil to a medium saucepan and warm over low heat. Add the onion and cook for 3 minutes until soft and starting to brown. Add the carrots and cook for another 2 minutes. Add the garlic, ginger and curry powder and stir rapidly for a minute. Add the flour and stir again. Slowly pour in the coconut milk and vegetable stock. Simmer for 20 minutes, then season with soy sauce and maple syrup.
- Cook the rice following the instructions on the packaging.
- Make the salad: smash the cucumber chunks with the end of a knife handle and add to a mixing bowl. Add the sesame oil, chilli oil, soy sauce and garlic and mix together. Sprinkle the sesame seeds over.
- Slice the chicken burgers and serve over the rice with the curry sauce and a side of smashed cucumber salad.
