Meatfree Katsu Curry

Plant-based Naked Without the Cluck nuggets

SERVES 4 | PREP 25 mins | COOK 35 mins

Ingredients

    Curry Sauce

  • 2 tbsp plain flour
  • 2 tbsp curry powder
  • 2 tbsp vegetable oil
  • 2 tsp each of honey and soy sauce
  • 1 onion, finely chopped
  • 1 thumb ginger, roughly chopped
  • ½ tsp turmeric
  • 1 carrot, grated
  • 6 cloves garlic, roughly chopped
  • 250ml each of chicken or vegetable stock, and coconut milk
  • Salt to season

    Coating

  • 1 pack Naked Without the Cluck Nuggets
  • 280g plain flour
  • 280g panko breadcrumbs
  • 2 tsp black pepper
  • 2 tsp salt
  • 3 beaten eggs (for vegan – mix coconut milk/plain yogurt)
  • Coriander, chopped

Method

  • To make this delicious wagamama inspired meatfree katsu curry recipe, start by heating some oil in a wok, then fry off the onions and carrots until soft. Then add garlic and ginger and fry for another minute.

    Next stir in flour, curry powder and turmeric so lumps are smoothed out.

    Gradually stir in your stock, coconut milk, soy sauce and honey.

    Then put the mixture into a blender and pulse it until a creamy smooth katsu sauce forms.

    Next return the katsu sauce to the wok and stir in a large squeeze of lime juice.

    Separately, coat the Naked Without the Cluck Nuggets – firstly in the seasoned flour then dipped in egg wash (or vegan alternative) and finally coat in breadcrumbs.

    Fry the coated nuggets in hot oil until crispy and browned on each side, then remove and place on greaseproof paper.

    Serve the katsu curry with rice, topped with the meatfree chicken Nuggets. Garnish with coriander. Perfect dinner for meatfree days adn suitable for vegetarian.

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