Vegan Squash Katsu Curry
Ingredients
- 1 small acorn squash
- 2 scallions
- 2 carrots
- 1 tablespoon ginger
- 1 tablespoon curry powder
- 1/2 tablespoon sambar powder
- 1/2 tablespoon Chinese 5 spice
- 1 tablespoon xylitol or brown sugar
- 2 tablespoons soya sauce or tamari
- Few drops liquid smoke
- 2 cups water
- 2 tablespoons sesame oil
- Salt to taste
Preparation
Drizzle the squash with half a tablespoon of curry powder, salt, and 1 tablespoon of sesame oil. Roast in a preheated oven at 180°C for 30 minutes until soft. Cool the cooked squash and peel off the skin if desired.
Heat 1 tablespoon of sesame oil in a pan and add onions and ginger, followed by the spices, soya sauce, and xylitol. Cook until the carrots are soft.
Transfer the mixture into a blender with water and half of the cooked squash. Blend into a smooth sauce.
Reheat the sauce with the remaining squash.
Enjoy with sticky rice.
Tips
Substitute acorn squash with other squash varieties or 2 tablespoons peanut butter. Optionally, include squash skins in the sauce.
