Quick and Easy Vegan Katsu Curry with Gardein Tenders

For so long I wanted to make Katsu curry but didn't wanted to fry anything , no tofu, no eggplant  or anything. So think of using Gardein Chick'n Crispy Tenders, you can use fish sticks too. So Just have to cook  rice on one stove top and curry on another and air fry the renders and you are done. No more frying and delicious Japanese curry is ready. If you want to make the curry from scratch use this link but this time I wanted to try the readymade one, so I brought S & B Golden curry - Medium hot. It was much easier than making it at home and quick. You can use Vermont curry package too. To make it more meaty , I have add Soy chunks in it too. 

Ingredients 

1 pack of Gardein Crispy Tenders

1 small potato cut in small cubes

1/2 onion cut in small cubes

1/2 carrot cut in half moon

handful of soy chunks

1 tbsp. oil

1 cube of readymade curry

water as needed for curry

Method : 

Put the tenders in air fryer and cook on 400 F for 10 minutes turning in between so its crunchy on both sides. 

In a pan, add oil . Add onion and sauté for a minute or two. When onion becomes translucent , add potatoes and carrots and stir for a few minutes so it gets cook from all the sides. 

Add soy chunks in it. 

Add water and let it boil. Then reduce the heat to medium and let it cook till the vegetables are almost cooked. 

Break the curry cube and add it into the pan and mix the curry in the water.

Now reduce the heat to low and let the curry cube to dissolved in it. Stir to make sure its not sticking to the bottom of the pan. 

If you think its too thick then add little more water. 

Check the consistency of the sauce, not to watery or not to thick. 

When its right consistency, turn off the stove.

To serve, place cooked rice on one side of the plate, then place the tenders next to rice and the pour the curry next to tenders. 

Mix it and enjoy it