EASY VEGAN KATSU CURRY SAUCE

EASY VEGAN KATSU CURRY SAUCE

 

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.
Prep Time 10 minutes
Cook Time 10 minutes
Course Dinner
Cuisine Asian
Servings 4 portions

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)
Keyword curry, katsu, Sauces

Subscribe To The Newsletter!

Get the Aly CJ Cooks Digest with tips and a new recipe every week! 

Ideas for quick and easy plant based dinners, time and money saving tips and even something special for the weekend!

You have Successfully Subscribed!