EASY VEGAN KATSU CURRY SAUCE
Easy creamy Katsu curry sauce. Service with crispy chickpea patties, tofu or seitan. This is a delicious versatile that can be poured over veggies on a bed of rice or noodles.
Equipment
- knife
- Chopping board
- saucepan
- blender stick / immersion / jug blender
Ingredients
- 1 large or 2 small carrots
- 1 onion
- 1 large garlic clove
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp paprika
- 2 heavy tbsp plain flour
- 1 tbsp soy sauce or tamari
- 1/2 tbsp agave nectar
- 600 ml vegetable stock
- 2 tbsp coconut cream
- Black pepper and salt to taste
Instructions
- finely slice the carrot and cook over a low heat in the vegetable oil for 2 mins stirring occasionally
- slice the onion and garlic and add to the carrot, cook for a further 2 minutes
- add the spices (curry and paprika) and cook for a further minute continuously stirring
- add the flour, agave and soy and cook for a further minute (keep stirring or it will burn)
- take off the heat and whisk in the vegetable stock, return to the heat for around 5 minutes, stirring occasionally
- remove from the heat and blend. If using a jug blender with a lid, ensure you allow the liquid to cool a little first
- whisk in the coconut cream and pour in a jar til needed or serve immediately with crispy chick pea patties or tofu or a crispy crumbed protein of choice
Video
Notes
For a gluten free version sub the soy sauce with tamari and switch the flour for cornstarch (cornflour in UK, Maizena in France)
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