Katsu Curry Sauce

Ingredients

• Sunflower oil

  Linoleic (less than 60%)

  2 tbsp or 27g

• Onions

  Sweet, raw

  2 onion or 662g

• Garlic

  Raw

  5 cloves, minced or 15g

• Carrots

  Raw

  2 medium or 122g

• Wheat flour

  White, all-purpose, unenriched

  1 ¼ cup or 160g

• Curry powder

  Spices

  4 tsp or 8g

• Vegetable Stock

  Freshdirect

  100g

• Honey

  2 tsp or 14g

• Soy sauce

  Made from soy (tamari)

  4 tsp or 24g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
2. Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
3. Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.