Katsu Curry

makes 2 servings

Large, tender vegetable (eg. eggplant, zucchini, sweet potato, butternut squash etc.)

Soy milk

Breadcrumbs

For the sauce:

1 onion

6 cloves garlic

2 carrots, sliced

2 tbsp curry powder

2 tbsp flour

750ml vegetable stock

2 tbsp soy sauce

2 tbsp maple syrup

Method:

• Fry the onion and garlic until soft and add the carrot.

• Once that’s cooked for a while add the curry powder and flour and stir.

• Add the vegetable stock, soy sauce and maple syrup and simmer for 20 mins. Then blend.

• Slice the vegetable and dip in soy milk, then breadcrumbs.

• Place on a rack in an air fryer or oven, drizzle with oil, and cook at 240ºC for 20 minutes.

• Serve with boiled rice