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No Chicken Katsu Bowl
Medium
4
SERVES
15 MINS
PREP
50 MINS
COOK
INGREDIENTS
4 Moving Mountains No Chicken Burgers
320g short grain/sushi rice
1 clove garlic
1 tsp sesame seeds
For the curry:
1 tbsp oil
2 medium carrots
1 yellow onion
3 garlic cloves
20g ginger
1 tbsp curry powder
1 tbsp plain flour
200 ml coconut milk
200 ml vegetable stock
Soy sauce
Maple syrup
For the salad:
1 large cucumber
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp fried chilly oil
METHOD
- Start by preheating the oven to 180°C. Cook the Moving Mountains No Chicken Burgers following the on-pack instructions.
- Meanwhile, start making the curry sauce. Add the oil to a medium size saucepan and warm over low heat. Add the onion and cook for 3 minutes until soft and just started browning. 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. Leave to simmer for 20 minutes. Taste and season with soy sauce and maple syrup.
- Cook the rice following the instructions on the packaging.
- Lastly, make the salad – smash the cucumber chunks with the end of your knife’s handle and add them to a mixing bowl. Add the sesame oil, chili oil, soy sauce, and garlic, and mix all together. Sprinkle the sesame seeds over.
- Slice the chicken burgers and serve them over the rice with the curry sauce and a side of smashed cucumber salad.