VEGAN KATSU CURRY

Ingredients

THIS™ Vegan Katsu Curry Recipe is Big in Japan

A Vegan Katsu Curry with a creamy coconut sauce and Vegan Chicken Nuggets (iconic, we know). This Japanese inspired meal is a firm fave of ours cause the flavours are honestly lush.

How to cook THIS™ dish

1. Cook your white rice as per packet instructions.
2. Heat a spoonful of vegetable oil in a pan and fry the THIS™ Isn’t Chicken Nuggets for 2-3 mins on each side. Set aside.
3. Grate the carrot and onion on the coarse side of a box grater (big holes). Add to a frying pan or wok with a splash of oil. Bring the pan up to a medium heat until the carrot starts to soften, and the onion turns translucent.
4. With the fine side of a grater (the side that is a nightmare to wash), grate the garlic clove and ginger, and add to the pan. Fry for 2-3 minutes until aromatic.
5. Add the turmeric, curry powder, soy sauce and agave/honey to the pan. Fry for 2 minutes stirring regularly. 
6. Add the vegetable stock and allow to simmer and reduce for 15 mins. Stir your coconut milk through and transfer your sauce to a food processor. Blend until it’s Marvin Gaye smooooooooth.
7. Spoon your rice onto a plate and place the THIS™ Isn’t Chicken Nuggets on top. Spoon over your curry sauce and serve.

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“recipeIngredient”: [
“230g THIS™ Isn’t Chicken Nuggets”,
“300g White rice”,
“2 tbsp Vegetable oil”,
“1 Large carrot”,
“1 Onion”,
“1 Garlic clove”,
“1 inch Ginger”,
“1 tsp Turmeric”,
“1 tbsp Curry powder”,
“2 tbsp Soy sauce”,
“1 tbsp Agave syrup or honey”,
“400ml Vegetable stock”,
“100ml Coconut milk”
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“text”: “Cook your white rice as per packet instructions.”
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“@type”: “HowToStep”,
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“@type”: “HowToStep”,
“text”: “With the fine side of a grater (the side that is a nightmare to wash), grate the garlic clove and ginger, and add to the pan. Fry for 2-3 minutes until aromatic.”
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