Wholemeal Tofoo Chunkies Katsu Curry

Serves 2 • Prep 10 min • Cooking 25 min
Vegans
Get this stuff
  1. Pack of Wholemeal Tofoo Chunkies
  2. 1 tbsp vegetable oil
  3. ½ white onion
  4. 2 cloves garlic
  5. 20g fresh root ginger
  6. 1 tsp garam masala
  7. 2 tsp medium curry powder
  8. 1 large carrot
  9. 300ml vegetable stock
  10. 2 tsp dark soy sauce
  11. 1 tsp rice wine vinegar (or white wine vinegar)
To Serve
  1. 300g cooked basmati rice
  2. Handful of salad leaves
Do this stuff
  1. Place Wholemeal Tofoo Chunkies on a baking tray and bake in the oven for 20-25 minutes turning halfway through as per the cooking instructions.
  2. Meanwhile make your curry sauce. Heat a deep pan on a medium heat and add the oil. Peel and finely chop the ginger, garlic and onion and add to the pan. Peel and grate the carrot and add to the pan. Stir and cook until softened.
  3. Add the curry powder and garam masala to the pan. Fry until fragrant.
  4. Add the vegetable stock to the pan a little at a time until it’s at a thick sauce consistency.
  5. Take the pan off the heat and blend the sauce with a stick blender until smooth. Alternatively use a food processor.
  6. Return to the heat and add the dark soy sauce and rice wine vinegar.
  7. Slice the Chunkies and serve with the curry sauce, salad and cooked rice.
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