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Loaded katsu curry fries

Loaded katsu curry fries


This vegan dish is perfect for sharing

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1332kj 316kcal
  • Fat
    Med 15%
  • Saturates
    Low 14%
  • Sugar
    Low 8%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 43g

Bring Co-op to your front door

Big Bag Option


  • 280g tofu, cubed
  • 3 tbsp cornflour
  • 2 tsp rapeseed oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, finely chopped
  • 2cm ginger, finely grated
  • 2 tsp turmeric
  • 1 tsp garam masala
  • 2 tbsp Co-op medium curry powder
  • 250ml vegetable stock, made with ½ reduced salt stock cube
  • 160ml Co-op light coconut milk
  • 400g Co-op crinkle cut oven chips
  • ½ small red onion, sliced
  • 2 tbsp coriander leaves


  1. Toss the tofu in the cornflour to coat, then season with pepper and set aside
  2. Heat half the oil in a saucepan and fry the onion over a low heat for one minute
  3. Add the carrot and fry for a further 5 mins, stirring occasionally
  4. Add the garlic and ginger and cook for 2 mins, then add the spices and cook for 2-3 mins more, until fragrant
  5. Pour in the veg stock and coconut milk, bring to the boil, then simmer for 15-20 mins
  6. Meanwhile, cook the chips according to the pack instructions
  7. Once the carrots in the saucepan are softened, blitz with a stick blender, until you have a smooth sauce
  8. Return to the pan and keep warm
  9. Heat the remaining oil in a nonstick frying pan and fry the tofu on a medium-high heat until golden and crispy
  10. Transfer your chips to a serving plate and top with the fried tofu and curry sauce
  11. Sprinkle over the red onion and coriander to serve

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