Looking for a delicious and easy-to-make Asian-inspired dish to impress your family and friends? Look no further than Brendan Pang’s v2 Katsu Chicken-Style Curry from the v2food Plant-Based Cooking Stage. Whatever your mood, whatever cuisine you’re craving, cooking with v2 products is as simple as switching out just one ingredient to update your plate!



v2 Plant-Based Schnitzel
Steamed Japanese short grain rice, to serve
Japanese pickles, to serve

Katsu Curry
1 tbsp grapeseed oil
2 onions, roughly chopped
1 garlic clove, finely chopped
1 tbsp tomato paste
1 tsp Worcestershire sauce
12g madras curry powder (or Japanese curry powder)
1 tsp salt
1 tsp sugar
225g potato, cut into 2cm pieces
225g carrots, cut into 2cm pieces
2 cups chicken stock
Cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water)

To make the katsu curry, place a large pot over medium heat. Add grapeseed oil along with the chopped onion. Cook until the onions turn translucent and the edges start to brown, about 2 – 3 minutes. Add the garlic, tomato paste and Worcestershire sauce, and stir cooking until fragrant, about 1 minute. Add the potatoes, carrots and chicken stock. Bring to a simmer, cover and cook until the potatoes and carrots are just cooked through, about 20 minutes. Whilst cooking, stir in the cornstarch slurry to thicken. Taste and adjust seasoning as desired.

Next cook the v2 Plant-Based Schnitzel as per recommended instructions on the packet. You may bake in the oven, air fry or shallow fry. Once golden, crisp and cooked through season with a little
flake salt and cut into slices.

To serve, divide steamed rice among your serving bowls. Top with the schnitzel slices and pour over some curry sauce and veg. Top with pickled ginger.

For more delicious plant-based recipe inspiration head to the v2food website.