Katsu Curry Sauce (VG) from Vegan Slow Cooker

“This spicy katsu sauce is perfect teamed with ready-made breadcrumbed seitan or tofu fillets from the supermarket. The sauce freezes really well, so make a double batch and have it on hand for an emergency dinner party.” Saskia Sidey, author of Vegan Slow Cooker

Serves 6

2 carrots, peeled and finely chopped

2 onions, finely chopped

4 garlic cloves, finely chopped

20 g (¾ oz) fresh root ginger, peeled and finely grated

2 tablespoons plain flour

400 ml (14 fl oz) hot vegan bouillon stock

2 tablespoons garam masala

1 tablespoon curry powder

1 tablespoon maple syrup

1 tablespoon soy sauce

Juice of 1 lime

1 teaspoon sea salt

1 bay leaf

To serve

Breadcrumbed seitan or tofu

Fresh salad

Sesame seeds

White rice

1 lime, cut into wedges

Put all the ingredients into the slow cooker, cover with the lid and cook on high for 1 hour, or on low for 3 hours. Transfer the sauce mixture to a food processor and blitz until smooth. The sauce can be stored in an airtight container in the refrigerator for up to a week.

When ready to serve, heat the sauce up in a saucepan and serve over breadcrumbed seitan or tofu, along with some salad – thin matchsticks of carrot, cucumber, radish and chilli work really well – scattered with sesame seeds, rice and lime wedges.