Vegetarian Katsu Nugget Kebab
Ingredients
- Quorn crispy nuggets
- Basmati rice
- Radishes
- Broccoli
- Chives
- Chilli flakes
- Black onion seeds
- Sesame seeds
Curry sauce
- 250ml water
- 1 vegetable stock pot
- 1 tablespoon mild curry powder
- Sweetener
- 1 extra light cheese triangle (optional)
- 1 tablespoon cornflour
- Ground ginger
- Garlic powder
Preparation
Oven-cook the Quorn crispy nuggets according to package directions and skewer them on sticks.
Prepare the basmati rice as per package instructions.
In a saucepan, dissolve the vegetable stock pot in 250ml water.
Add mild curry powder, sweetener, ground ginger, and garlic powder to the saucepan and bring to a simmer.
Mix cornflour with a little water to form a slurry, then stir it into the sauce to thicken.
Optionally, add the cheese triangle to the sauce and stir until melted.
Chop the radishes, broccoli, and chives for garnish.
Serve the nugget kebabs with rice, pour over the curry sauce, and sprinkle with chilli flakes, black onion seeds, and sesame seeds.
Tips
This recipe makes a large amount of sauce, so you may not need all of it.
