Kiev Katsu

Serves 2

Recipe time: 30

Ingredients  

2 Goodlife mushroom & spinach Kievs 

130g basmati rice easy cook 

400ml coconut milk  

½ red onion  

1 red chilli  

½ bunch coriander  

For the sauce  

1 tbsp vegetable oil 

1 carrot  

1 onion 

2 garlic cloves 

3cm piece ginger, peeled 

1 tbsp plain flour, heaped 

1 tbsp medium curry powder, heaped 

1 tbsp sweet chilli sauce  

600ml vegetable stock  

 

Method 

  1. Cook the Goodlife Kievs according to the packet instructions and bring a pan of 200ml water to boil. 

     

  2. Meanwhile finely dice the carrot and the onion. Heat the oil in a frying pan on a medium heat. Add the carrots and onions to soften completely. Finely dice the garlic, coriander steaks and ginger and add to the pan, cook for a few more minutes.  

     

  3. Stir through the flour and cook for a minute, stirring constantly. Stir through the curry powder and chilli sauce so the mix becomes a thick paste. 

     

  4. Stir through 2 tbsp of the coconut cream from the top of the can, and add in the vegetable stock and bring to the boil then simmer for 15 minutes or so. 

     

  5. Add the rice to the pan of boiling water with the remaining coconut milk and being to a simmer.  

  6. Whilst you wait for everything to finish cooking, finely slice the onion and chilli and place in a small bowl with the juice of 1 lime.  


  7. Divide between two plates and garnish with the softened chilli and onions and coriander leaves. 


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