Quorn
Recipes
Katsu Dippers with Rainbow Sides
Quorn Dippers served with a mild katsu curry sauce and a side of rainbow vegetables.
407 Cals
Per serving
Serves 10
45 mins
Ingredients
- 30 Quorn Dippers
- 1 tbsp vegetable oil
- 300g onions, chopped
- 200g carrots, diced
- 1 tbsp mild curry powder
- 1 tbsp turmeric
- 1 tbsp garam masala
- 1 tsp mild chilli powder
- 3 cloves garlic, crushed
- 1 litre vegetable stock
- 3 tbsp light soy sauce
- 3 tbsp honey
- Seasoning
- 2 tbsp coriander, chopped
- 600g long grain rice
RAINBOW SIDES
- 300g carrots, peeled and sliced into 5cm batons
- 300g cucumber, sliced into 5cm batons
- 1 red and yellow pepper, sliced into 5cm batons
GARNISH
- 1 bunch spring onions, chopped
Method
- Pre-heat the oven to 200°C / Gas Mark 6.
- Make the katsu sauce: heat the oil in a saucepan, add the onion and carrot. Cook on a medium to low heat for 8 minutes until softened.
- Add the spices and garlic and cook for a further 1 minute.
- Pour in the stock and bring to the boil and simmer for 20 minutes.
- To complete the sauce, stir in the soy sauce and honey. Put the mixture into a blender and blitz until smooth and thick. Season to taste.
- Meanwhile cook the rice according to pack instructions and place the Quorn Dippers onto a baking tray and cook for 10 - 12 minutes or until core temperature is reached.
- Divide the rice between the plates, top each with 3 dippers and pour over the katsu sauce. Garnish with the spring onion and serve the rainbow vegetables on the side.
Tip - to make a vegan version of this dish use Quorn Vegan Nuggets and replace the honey with sugar or an apple to sweeten the sauce.
