Hidden Veg Katsu Curry Sauce
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 1 or 2 tbsp of mild curry powder
- 2 tbsp plain flour
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 litre vegetable stock
- 1 large carrot, diced
- 150g courgette, diced
- 150g cauliflower, chopped
- 1 red pepper, chopped
Method
- Add the oil and onions to a large saucepan or casserole dish on the hob and cook for 3-4 minutes until the onions have softened.
- Add the garlic, curry powder and flour, mix well and cook for 1 minute.
- Add the honey, soy sauce and vegetable stock, along with the veggies.
- Bring to the boil and reduce to a simmer for 20 minutes.
- Use a hand blender to blitz the sauce until completely smooth. You can also transfer it into a stand blender.
- Serve with breaded or battered chicken, rice and veggies on the side.