Katsu Curry japanese Style

Name: Katsu Curry japanese Style
Ingredients: 1/2 tbsp of sesame oil; 1 tbsp neutral tasting oil; 2 medium large onions (I used white), finely diced; 5 garlic cloves, finely diced; 3 tsp ginger, finely grated; 2 medium carrots, peeled and grated; 1/2 Granny Smith (sour) apple, peeled and diced; 1 heaped tbsp white miso paste (GF miso for gluten-intolerance); 1 heaped tsp Swiss marigold reduced salt bouillon; 4 tsp curry powder (I used medium/mild madras curry powder); 1 tsp garam masala; 4 tsp tamari or soy sauce (kikoman is best); 2 tsp rice vinegar; 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste; one teaspoon light brown sugar

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Ingredients

1/2 tbsp of sesame oil
1 tbsp neutral tasting oil
2 medium large onions (I used white), finely diced
5 garlic cloves, finely diced
3 tsp ginger, finely grated
2 medium carrots, peeled and grated
1/2 Granny Smith (sour) apple, peeled and diced
1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
1 heaped tsp Swiss marigold reduced salt bouillon
4 tsp curry powder (I used medium/mild madras curry powder)
1 tsp garam masala
4 tsp tamari or soy sauce (kikoman is best)
2 tsp rice vinegar
2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste
one teaspoon light brown sugar

Preparation

Fry it all up slowly in a pan then add water & use hand blender & liquidise
Add more water if needed for a thick sauce
Cook a further 10 minutes
Finished
Serve with rice & breaded seitan or breaded vegetable of Choice shallow fried such as butternut squash, aubergine (egg plant) or sweet potato slices
Garnish with coriander and salad

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