Vegan Katsu Curry

With Veganuary in mind, I have veganised my Katsu Curry recipe.

I have served this up to my kids a couple of times over the last year, who usually retort "But I thought it was vegan night?"

Serves 4
2 packs vegan breaded nuggets (beware, not all meat-free nuggets are vegan!)
1 tbsp sunflower oil
1 onion, peeled and roughly chopped
5 garlic cloves, peeled & chopped
2 carrots, peeled and chopped
1 tbsp medium curry powder
500ml boiling water
1 vegetable stock cube
1 tbsp garam masala
2 tbsp plain flour
1 tbsp agave syrup or brown sugar
2 tbsp soy sauce

Start with the sauce.

Fry the onion over a gently heat until soft.  Add the carrot and garlic and soften for a few more minutes.  Stir in the curry powder then add the water and stock cube when the smell of the cooking curry powder hits you.  Cover and simmer for 20 minutes to soften the vegetables.  Take off the heat.

At this point put the Quorn nuggets in the oven and begin cooking some basmati rice.

Liquidise the sauce carefully with a stick blender.  Add the agave syrup and soy and simmer gently, stirring from time to time, whilst you finish cooking the nuggets and rice.

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