Sponsored: Katsu curry from The Vegetarian Butcher
Serves: 4
Prep time: 20 minsTotal time: 
Sponsored
Sponsored: Katsu curry from The Vegetarian Butcher
Serves: 4
Prep time: 20 minsTotal time: 
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Ingredients
- 2 x 160g packs What The Cluck chicken-style chunks
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 tbsp oil plus cooking oil spray
- 2cm root ginger, grated
- 1 garlic clove, crushed
- 1 tbsp mild curry powder
- 2 tbsp soy sauce
- 400ml vegan vegetable stock
- 8 tbsp lighter coconut milk
- 2 tbsp golden syrup
- 90g panko breadcrumbs
Step by step
- Soften the onion and carrot in a pan with 1 tbsp oil, then add the ginger, garlic, curry powder, soy, stock and 4 tbsp coconut milk. Simmer for 10 minutes, then blend to a smooth sauce.
- Preheat the oven to 200°C, 180°C, gas 6. Mix the syrup and 4 tbsp coconut milk in a bowl; dip the What The Cluck chunks in this, followed by the crumbs to coat. Spread out on a baking tray, spritz well with cooking oil and bake for 15 minutes until crisp, turning half way. Serve with the katsu sauce.
