chicken soup'dumplings
240 / 143 kcal
yours and ours
katsu curry soup'dumplings
you will need
- 2 packs of itsu chicken soup'dumplings
- 2 carrots, diced
- half a white onion, chopped
- ½ orange pepper, chopped
- 200g butternut squash, diced
- 2 tbsp curry powder
- 1 tbsp soy sauce
- 1 tbsp peanut butter
- juice of ½ lime
- 1 can coconut milk
- itsu crispy'chilli oil
let's get cooking
step 1
Sauté the carrots, onion, pepper and butternut squash with a splash of olive oil for 8-10 minutes until softened.
step 2
Stir in the curry powder, soy sauce and peanut butter to coat the veg, then add the coconut milk and stir well.
step 3
When the veg has fully softened, blitz with a hand blender until smooth.
step 4
Add itsu chicken soup'dumplings to simmer directly in the sauce for another 10 minutes with the lid on.
step 5
Drizzle over itsu crispy'chilli oil to serve.
Spice up your weeknight dinner with this comforting katsu curry dish using itsu soup'dumplings. Full of hidden vegetables and warming spices, alongside a creamy katsu curry sauce, it’s a deliciously easy way to get more veg into your day. Fancy going full veggie? Simply swap in our vegetable soup'dumplings for a plant-based twist.