Whether you want to consider this a katsu sauce or a carrot soup, that’s up to you. But it’s still good!  

 

Ingredients

  • 2 onions
  • 2 carrots
  • 4 garlic cloves
  • Thumb of ginger
  • 1 - 2 chillies
  • 2 tbsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • Veg stock cube
  • 1 tbsp soy sauce
  • 1 tbsp miso
  • A can of coconut milk  

 

Method

  1. Roughly chop your ingredients.
  2. Fry onion and carrot.
  3. When soft, add in garlic, ginger and chilli(es).
  4. Add in seasonings.
  5. Add in soy sauce and miso.
  6. Add in coconut milk.
  7. Simmer 20 minutes without lid.
  8. Blend.
  9. Simmer until desired thickness.
  10. Serve with rice and crispy tofu.  

 

Additional notes

  • For crispy tofu, either do breaded or coat in cornflour and fry in plenty of oil.
  • I use Oxo cubes which are 1 per 190 ml. Take this into consideration.