Vegan Chicken Katsu Curry
Ingredients
Katsu sauce
- 1/2 an onion
- 1/2 clove of garlic
- 1.3cm piece ginger
- 1/2 tsp turmeric
- 1 heaped tbsp curry powder
- 1.5 tsp flour
- 150ml veg stock
- 50ml coconut milk
- 1/2 tsp soy sauce
- 1/2 tsp sugar
Accompaniments
- udon noodles
- vegan chicken nuggets
- cauliflower
- broccoli
- peas
- sweetcorn
Preparation
Sauté the onion, garlic, and ginger from the katsu sauce ingredients until softened. Add turmeric, curry powder, flour, vegetable stock, coconut milk, soy sauce, and sugar, then simmer until thickened and flavorful.
Cook the vegan chicken nuggets according to package instructions, such as baking or frying until golden and crispy.
Boil the udon noodles in salted water until tender, then drain.
Stir the boiled udon noodles with some of the prepared katsu sauce.
Steam or boil the broccoli, peas, and sweetcorn until tender.
Toss the cauliflower in the remaining katsu sauce after serving the noodles.
Assemble the dish by plating the sauced noodles, adding the vegan chicken nuggets and vegetables for serving.
