Vegan Tofu Katsu Curry ( How to Use Japanese Curry Packet)

Ingredients

• 2 Tbsp Cooking Oil
• 200 g Brown Onion
• 500 g Potato
• 250 g Carrot
• 1 tsp Minced Garlic
• 1 tsp Minced Ginger
• 4 Cup Salt-reduced Vegetable Stock ( note1)
• 1/2 ea Sweet Apple ( note2)
• 2 Tbsp Maple Syrup
• 2 Tbsp Light Soy Sauce
• 1/4 tsp Salt
• 1/4 tsp Ground Black Pepper
• 92 g S&B Golden Curry (Small packet) (note3)
• 1 Cup Boiling Water
• 2 tsp Cocoa Powder( note4)

Instructions

1. 1

   Heat up cooking oil in medium-high heat in a heavy-based pot, add diced brown onion in and saute until they are softened.

2. 2

   Add diced potato and carrot into the pot, followed by vegetable stock and water according to the recipe.

3. 3

   Add minced garlic, minced ginger, light soy sauce, maple syrup and 1/2 grated apple.

4. 4

   Add salt and black pepper, then turn the heat down to medium-low. Put the lid on, let it simmer for 30 minutes.

5. 5

   While it is simmering, we prepare curry mix. Simply cut the curry block into small pieces, and place them in a mixing bowl. By using a whisk, stir and mix curry roux with hot boil water according to the ratio in the recipe, until it becomes a smooth paste.

6. 6

   After 30 minutes, open the lid and check if potato and carrot are cooked. If yes, stir in curry paste gradually and also add cocoa powder. Once the sauce is thickened, it’s ready to serve!