Quorn
Recipes
Vegan Japanese Katsu Curry
Crispy Quorn Vegan Nuggets drizzled with a fiery Katsu curry sauce. Topped with a sprinkling of coriander & spring onions.
163 Cals
Per serving
Serves 10
45 mins
Vegan
Ingredients
- 30 Quorn Vegan Nuggets
- 1 tbsp vegetable oil
- 300g onions, chopped
- 200g carrots, diced
- 1 tbsp medium curry powder
- 1 tbsp turmeric
- 1 tbsp garam masala
- 1 tsp mild chilli powder
- 3 cloves garlic, crushed
- 1 litre vegan vegetable stock
- 1 bay leaf
- 3 tbsp light soy sauce
- 3 tbsp maple syrup or agave nectar
- Salt and pepper
- 1 tbsp coriander, chopped
- 100g spring onions, thinly sliced
Method
- Preheat the oven to 200C / Gas Mark 6.
- Cook the Quorn Vegan Nuggets following the pack instructions.
- 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 add the bay leaf, bring to the boil and simmer for 20 minutes.
- Add the soy sauce and maple syrup or agave nectar and stir. Remove the bay leaf.
- Put the mixture into a blender and blitz until smooth and thick.
- Season to taste and serve poured over the Quorn Vegan nuggets, sprinkled with coriander and spring onions.
Tip - delicious served with sticky rice.
