Vegan Katsu Curry with Vegetables and Buckwheat
Ingredients
- 1 cup chopped shallots
- 5 crushed garlic cloves
- 1 tablespoon coconut oil
- 3 cups chopped carrots
- 1.5 tablespoons curry mix (1 tablespoon garam masala and 0.5 tablespoon custom blend of paprika, chilli, pimento, coriander, turmeric, pepper, ginger, cumin, chilli)
- 1 tablespoon arrowroot powder
- 0.5 cup water
- 1.5 liters vegetable stock
Optional add-ins
- peppers
- aubergine (eggplant)
- sprouted buckwheat
- coconut milk
- rice
Preparation
Cook the shallots and garlic in coconut oil for about 10 minutes
Add the carrots and cook for a further 15 minutes
Add one-third of the stock and the curry mix, stir, then after a couple of minutes add another third of the stock and stir
Add the remaining stock, stir, and cook for 10 minutes
Cool down for about 5 minutes before blending it
If a thicker sauce is desired, whisk the arrowroot powder with water until well combined, add it to the curry, and cook for 5 minutes
Vegetable
Cook the vegetables separately and then combine them with the sauce
For example, oven roast aubergine and peppers
Alternatively, coat vegetables in bread crumbs, coconut flakes, oats, or almonds and shallow fry them
Buckwheat
Sprout the buckwheat for 2-4 days
Serve cold or pour boiling water over it to warm and soften
Tips
Freeze the curry base for later use
Add a bit of coconut milk to the sauce for extra creaminess
Stir in leftovers of steamed vegetables
Serve with rice or sprouted buckwheat as an alternative
