Vegan Katsu Curry Sauce
Makes 2 Litres
Ingredients
- 4 tbsp olive oil
- 2 medium onions (diced)
- 10 cloves garlic (chopped)
- 2 medium carrots (sliced)
- 3 tbsp curry powder
- 6 tbsp plain flour (spelt works too)
- 1.5 litres vegetable stock (low salt if possible)
- 3 tbsp soy sauce (low salt if possible)
- 4 tbsp coconut sugar
- 3 tbsp tomato paste
Instructions
- In a large pot, heat the olive oil over medium–high heat. Add the onions and cook for 5 minutes until soft. Add the garlic and carrot and cook a further 2–3 minutes.
- Add the curry powder and flour, stirring for 30 seconds. Then add all remaining ingredients, bring to a simmer, and stir every 30 seconds (to prevent sticking) for about 10 minutes.
- Remove from heat and use a stick/immersion blender to blend until smooth.
- Enjoy over vegan schnitzels, tofu, or veggies - it turns any meal into something special.