Quorn
Recipes
Katsu Curry
Crispy Southern Style Quorn Dippers drizzled with a fiery katsu curry sauce, topped with a sprinkling of coriander & spring onions.
181 Cals
Per serving
Serves 10
35 mins
Ingredients
- 30 Quorn Dippers or Vegan Nuggets
- 1 tbsp vegetable oil
- 300g onions, peeled & chopped
- 200g carrots, peeled & diced
- 1 tbsp medium curry powder
- 1 tbsp garam masala
- 1 tbsp turmeric
- 1 tsp mild chilli powder
- 1 bay leaf
- 2 cloves garlic, peeled & crushed
- 1 litre vegetable stock
- 2 tbsp light soy sauce
- 2 tbsp runny honey
- Seasoning
- 1 tbsp fresh coriander, chopped
- 100g spring onions, trimmed & thinly sliced
Method
- To make the Katsu sauce: heat the oil in a saucepan, add the onion and carrot and cook on a medium heat for 6 – 8 minutes until softened.
- Add the spices and garlic and cook for a further minute.
- Pour in the stock and add the bay leaf, bring to the boil and simmer for 20 minutes.
- Meanwhile cook the Quorn Dippers in a preheated oven 200C/Gas Mark 6 for 13-15 minutes or until core temperature is reached.
- Add the soy sauce and honey to the curry and stir. Remove the bay leaf.
- Pour the mixture into a blender and mix until smooth and thick.
- Season lightly to taste, reheat and pour over the Quorn Dippers/Nuggets and serve garnished with coriander and spring onions.
Tip - delicious with Thai sticky rice.
Made with Quorn Dippers
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