Ingredients
| 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 |
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
- Cook your white rice as per packet instructions.
- 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.
- 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.
- 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.
- Add the turmeric, curry powder, soy sauce and agave/honey to the pan. Fry for 2 minutes stirring regularly.
- 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.
- Spoon your rice onto a plate and place the THIS™ Isn’t Chicken Nuggets on top. Spoon over your curry sauce and serve.
