Chick’n Katsu today 🍛 (I used gardein crispy tenders and served it with steamed rice, cilantro, and black sesame seeds!) Repost from mitali.eats
Katsu Curry Sauce (4 servings) —
2 tbsp sesame oil 1 medium onion, chopped 1 large carrot, chopped 2 cloves garlic, crushed 1 tbsp grated ginger 2 tsp curry powder 1 tsp turmeric 2 tbsp tomato paste 14 ounce can of coconut milk (400ml) 1 cup vegetable broth 1 tbsp coconut sugar
1. Add sesame oil to a pot and sauté the onions & carrots on medium heat for 2 mins. Then add garlic, ginger, curry powder and turmeric and sauté for a minute to toast the spices.
2. Add in the tomato paste, coconut milk, vegetable broth & coconut sugar. Mix bring to a simmer (simmer until carrots are softened).
3. Remove from the heat and use an immersion blender to blend it into a sauce. stir in additional veggies (more chopped carrots, boiled potatoes, etc). Serve with vegan chicken/tofu & steamed rice!
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