Recipe: Vegan Katsu Curry Sauce

You will need:

- 1 chopped medium Red Onion

- 1 chopped medium White Onion

- 1 chopped large Red Chilli

- 4 chopped small Carrots

- 1 chopped medium/large Sweet Potato

- 7 cloves Garlic

- 6 tsp Curry Powder

- 2 tbsp Oil

- 1 Stock Cube in 700ml of Hot Water (no lumps)

- 700ml Hot Water

- 8 tsp Ground Ginger

- 50 ml Light Soy Sauce

- 5 tbsp Agave Honey


- Preheat oven to 180C.

- Add all ingredients apart from the Water and Stock Cube in a deep roasting tin and cook for 30-40.

- Once all ingredients are soft and caramelised add to a blender with the water and stock and blitz until smooth.

- Taste for seasoning then serve.

Here's an idea of what you could have the sauce with:

• 125g Basmati Rice

• 150g Tofu roasted in Curry Powder and Garlic

• 1/2 tin / 65g Chickpeas roasted in Curry Powder and Garlic

• Handful of Edamame (or mangetout) in Soy Sauce

• Handful of Spinach

• 1/2 a Tomato

• 1/2 Carrot grated

• Sprinkle with Sesame Seeds

• Sprinkle with Spring Onion


Feel free to share your creations on your socials and tag us@erpinghamhouse.

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