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Speedy Quorn Nugget Katsu Curry

(2)

5 out of 5 stars

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Chopped Quorn Crispy Nuggets served on a bed of rice, cucumber and carrot in a bowl topped with katsu curry sauce and spring onions.

We promise you won’t regret skipping the takeaway with this easy Quorn Nugget Katsu Curry recipe. Quorn Crispy Nuggets are served up with a tasty homemade katsu sauce which is packed with hidden vegetables so it’s perfect for all the family.

This delicious dish is a great weeknight dinner option. Why not make a larger batch of the katsu curry sauce and freeze too?

Made by tamingtwins
Weeknight Dinner Recipes Quick And Easy Vegan And Vegetarian Recipes Vegan and Vegetarian Curry Recipes Meat Free Nugget Recipes

Serves 4

30 mins

A Little Effort

A bag of Quorn Crispy Nuggets showing the prepared product and information on an orange and green background.

Made with Quorn Crispy Vegetarian Nuggets

See product See recipes

Low in Saturated Fat

No Soy

Source of Fibre

Source of Protein

Cook mode (Keep screen awake)

Ingredients

For the katsu curry sauce

  • 4 garlic cloves, peeled and crushed
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 tbsp mild curry powder
  • 600ml vegetable stock
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 30g cornflour
  • 2 tbsp cold water

To serve

  • 300g rice, cooked according to pack instructions
  • Vegetables of choice
  • Chopped spring onion

Method

  1. Cook Quorn Crispy Nuggets according to pack instructions.
  2. Put all of the ingredients for the sauce (apart from the cornflour and water) into a small saucepan and cook on a medium heat for 15 - 20 minutes or until the carrots are very soft.
  3. Blend together using a hand blender.
  4. Mix the cornflour with cold water in a small bowl until it forms a smooth paste. Add to the sauce and return to the heat until thickened.
  5. To serve, add your cooked rice to a bowl with the vegetables of your choice. Chop the Quorn Crispy Nuggets in half and arrange on top.
  6. Drizzle a generous amount of Katsu sauce and garnish with chopped spring onions to finish.
  7. Enjoy!

Chefs tip

Try swapping out the Quorn Crispy Nuggets for Quorn Vegetarian Fillets.

Recipe Inspiration

See all recipes

The nation has spoken

(2)

5 out of 5 stars

lydia

5 out of 5 stars

my boyfriend and i LOVE this!!! it tastes like something you’d buy!! amazing

Clara Sais

5 out of 5 stars

Love this quick and easy tasty recipe

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Speedy Quorn Nugget Katsu Curry

We promise you won’t regret skipping the takeaway with this easy Quorn Nugget Katsu Curry recipe. Quorn Crispy Nuggets are served up with a tasty homemade katsu sauce which is packed with hidden vegetables so it’s perfect for all the family.

This delicious dish is a great weeknight dinner option. Why not make a larger batch of the katsu curry sauce and freeze too?

Serves 4

30 mins

A Little Effort

Ingredients

For the katsu curry sauce

  • 4 garlic cloves, peeled and crushed
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 tbsp mild curry powder
  • 600ml vegetable stock
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 30g cornflour
  • 2 tbsp cold water

To serve

  • 300g rice, cooked according to pack instructions
  • Vegetables of choice
  • Chopped spring onion

Method

  1. Cook Quorn Crispy Nuggets according to pack instructions.
  2. Put all of the ingredients for the sauce (apart from the cornflour and water) into a small saucepan and cook on a medium heat for 15 - 20 minutes or until the carrots are very soft.
  3. Blend together using a hand blender.
  4. Mix the cornflour with cold water in a small bowl until it forms a smooth paste. Add to the sauce and return to the heat until thickened.
  5. To serve, add your cooked rice to a bowl with the vegetables of your choice. Chop the Quorn Crispy Nuggets in half and arrange on top.
  6. Drizzle a generous amount of Katsu sauce and garnish with chopped spring onions to finish.
  7. Enjoy!

Tip: Try swapping out the Quorn Crispy Nuggets for Quorn Vegetarian Fillets.

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