Vegan katsu curry one pot – serves 8!

By: Nick Costello

2 x S & B golden curry (medium hot).
Rice ( your choice).
4 x Carrots (diced) , 1/2 onion, 3 x cloves of garlic (diced) , 4 potatoes (cubed) , 3 cups of broccoli/cauliflower, 1 x can of black beans, or 4 bean mix, 1/4 red cabbage (sliced), 200g tofu (cubed).
2 x vegan chicken schnitzels.
Sesame seeds, seasoning.

Wash and prepare your veggies and tofu. Dice your S & B golden curry. Throw all ingredients in a pressure cooker for 10 mins. Add water to form your lovely golden curry sauce. I would recommend steaming your cabbage separately to keep the curry golden.
Cool your rice to preference.
Whack vegan schnitzels in an air fyer. Slice them into strip's beforehand.
Serve your curry on a bed of rice with schnitzels on top ready to devour and mix with the sauce. Garnish with sesame seeds and seasoning to taste. Dig in and enjoy this nutritional yet mouth watering dish. I personally meal prep for multiple meals and cook my rice fresh, you just can't get enough!