Plant-Based Katsu Curry

• Produce

  • 1 Half head Broccoli
  • 1 Carrot
  • 2 Garlic cloves
  • 5 cm Ginger, fresh
  • 1 Onion
  • 4 Spring onions/scallions
  • 1 Sweet potato, medium

• Canned Goods

  • 600 ml Plant-based/vegan stock

• Condiments

  • 2 tsp Honey or maple syrup
  • 60 ml Soy sauce or tamari, low salt

• Baking & Spices

  • 1 tbsp Curry powder - to your own taste
  • 2 tsp Garam masala
  • 2 tbsp Plain or corn flour

• Oils & Vinegars

  • 2 tsp Rice vinegar

• Nuts & Seeds

  • 1 handful Cashew nuts, roasted

• Other

  • Halfcauliflower (broken into small florets

Found on carolinesplantbaseddiet.com

Ingredients

• 1 onion (finely chopped)
• 5cm/2in fresh ginger (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 tablespoon curry powder - to your own taste
• 2 tablespoons plain or corn flour
• 600ml/1 pint plant-based/vegan stock
• 60ml/2 1/2fl oz low salt soy sauce or tamari
• 2 teaspoons honey or maple syrup
• 2 teaspoons rice vinegar
• 1 teaspoon garam masala
• 1 carrot (finely chopped)
• 1 handful cashew nuts, roasted
• 4 spring onions/scallions (finely chopped)
• Half head broccoli (broken into small florets)
• Halfcauliflower (broken into small florets)
• 1 Medium sweet potato (chopped)
• 1 teaspoon garam masala

Directions

• Add two inches of cold water to a pot and add the chopped onions, ginger, carrot and garlic. Cook for 10 minutes, if the water evaporates, add more to the pot. While the mixture is cooking, roast the cashews in the oven until golden brown for 10 to 15 minutes.
• Add the curry powder and stir the mixture for a couple of minutes.
• Add the the plain or corn flour then slowly add a little of the stock making sure to blend in with the mixture before adding more. Keep doing this until all the stock is in the pot.
• Add the soy sauce/tamari, honey/maple syrup and cook gentle for 10 minutes.
• While the mixture is cooking, steam or microwave the broccoli, cauliflower and sweet potato. Remember, dont use any oil - its water all the way!
• After 10 minutes, add the rice vinegar to the pot and garam masala. Stir together, then using a hand held blender, or a counter top blender, blend until the sauce is smooth.
• Serve on a bed of brown rice and sprinkle the scallions/spring onions and cashews over the top, and thats it. Enjoy!