This is an unashamedly lazy weekday dinner. Japanese curry block is a great basis for a quick meal, and we cheat on having to make proper katsu by using vegan nuggets instead.

NutritionSortLoading...
Loading...

12-16 vegan nuggets

1 tbsp vegetable oil

1 brown onion, peeled and cut into wedges

35g Japanese curry block (or 2 cubes)

100g baby leaf spinach

rice, to serve

Select allAdd

1. Cook the vegan nuggets according to the pack instructions, or a bit longer if you like them extra crispy. For the Birds Eye Chicken-free Dippers, I cook them at 190°C (fan oven) for 18 minutes, or in the air fryer for 10 minutes on the frozen setting.

2. Cook the rice according to the pack instructions, and set aside.

3. Meanwhile, add the vegetable oil to a frying pan on a medium heat. Once hot, add the wedged onion and fry gently for about 5 minutes until softened but not browned.

4. Add 300ml water to the pan and bring to a boil. Then add the Japanese curry block and stir until the curry block has completely dissolved.

5. Lower the heat to a simmer and cook for about 5 minutes until the curry has thickened to the consistency you prefer.

6. Heap the spinach on top of the curry pan and allow to wilt a little before carefully folding it into the sauce.

7. Divide the rice and nuggets between two bowls. Spoon the curry mixture over the nuggets and serve immediately.

If you like, you can add other vegetables at the stage of frying the onion, such as chopped broccoli or cauliflower, trimmed green beans, or shredded cabbage. You can simmer the sauce for longer, adding more water if necessary, until the vegetables are tender.