Vegan Katsu Curry

Ingredients

• Quorn Pieces, 600 g (600 g)

• Coconut Oil, 1 tbsp (13 g)

• Onion, Fresh (Chopped), 1 onion (108 g)

• Garlic, 5 garlic clove (20 g)

• Ginger Root (Grated), 0.5 tsp (1 g)

• Carrot, Peeled, Chopped, 2 carrot (128 g)

• Curry Powder, 1 tsp (2 g)

• Garam Masala, 0.25 tsp (1 g)

• Coconut Aminos, 3 tsp (15 g)

• Vegetable Stock (Broth), 0.2 Litre (200 g)

• Coconut Milk, 400 ml (400 g)

• Maple Syrup, 2 tsp (14 g)

• Spices, bay leaf, 1 bay leaves (1 g)

• Oil, avocado, 1 tbsp (14 g)

• Lime Juice and Zest, 0.5 teaspoons (1 g)

• Coriander (Cilantro) Leaves, 1 bunch (9 g)

• Himalayan Salt, 0.05 tsp (0 g)

• Black Pepper, 1 dash (0 g)

Method 1. Heat the coconut oil in a pan, add the onion, garlic, ginger & sauté for 2 minutes. Stir in the carrots & sweat slowly for 15 minutes with the lid on, stirring occasionally, until softened & starting to caramelise. 2. Stir in the curry powder and garam masala and cook for 1 minute. Pour in the Coconut Aminos, vegetable stock, coconut milk, maple syrup & bay leaf. Bring to the boil, then reduce the heat & simmer for 20 minutes. 3. Remove the bay leaf & blend the sauce until you achieve a smooth consistency, then return to a low heat. 4. Heat 1 tbsp of oil over a medium heat and cook the Quorn Pieces for 8 minutes. 5. Add the cooked Quorn Pieces to the sauce along with the lime zest, juice and coriander, then season to taste with salt & freshly ground black pepper.

#Vegan #Recipe