Recipe of Plant-Based Chicken Nugget Katsu Curry

Recipe of ISN’T CHICKEN NUGGET KATSU CURRY

YIELDS

4Servings

PREP TIME 15 Mins COOK TIME 25 Mins TOTAL TIME 40 Mins

230g THIS™ Isn't Chicken Nuggets 300g White rice

Ingredients

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™ is Big in Japan 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 23 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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