Katsu curry sauce

Katsu curry sauce

Ingredients

serves 2
  • •1 tbsp olive oil
  • •½ onion, chopped
  • •2 medium carrots, diced
  • •1 garlic clove, sliced
  • •2 tsp fresh ginger, minced
  • •1 tbsp curry powder
  • •1 tsp turmeric
  • •Pinch sea salt, to taste
  • •Ground black pepper, to taste
  • •1 tbsp plain flour
  • •300ml vegetable stock
  • •1 tbsp soy sauce
  • •1 tbsp tomato ketchup

Directions

Cooking mode
  1. 1. Heat the oil in a large pan over medium heat. Add the onion and carrots and cook for 5 minutes. Add the garlic and ginger and cook for 1 more minute. Add 50ml vegetable stock, cover and cook for 5 minutes over low heat.
  2. 2. Stir in the curry powder, turmeric, salt and black pepper and cook for 2 minutes. Stir in the flour, then add the remaining stock and bring to the boil. Stir in the soy sauce and ketchup. Remove from the heat and blend until smooth.
  3. 3. Reheat for 5 minutes before serving. Add a few tbsp water as needed. Serve with vegetable katsu curry (see recipe), roasted vegetables, tofu, or a grain bowl. Store in the fridge for up to 3 days.
Baker Beanie Author

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