Easy Vegan Katsu Curry Sauce

Fry the onion, garlic and ginger in the coconut oil for 3 minutes in a large frying pan.
2 tbsp vegetable oil, 100 g onion, 1 tbsp fresh garlic, 1 tbsp fresh ginger
Add the curry powder, turmeric and garam masala to the pan, stir together and fry for 2 minutes. Add another tsp of oil or a tbsp of water if the mixture is sticking.
1.5 tbsp curry powder, 1 tsp turmeric, 1 tsp garam masala
Add the stock, lemon juice, soy sauce and sugar to the pan.
400 ml vegetable stock, 1 tsp lemon juice, 1 tsp soy sauce, 1 tsp sugar
In a small bowl, mix together the cornflour and water. Add to the pan and stir together. Simmer for 3 minutes to allow the sauce to thicken.
1 tsp cornflour, 2 tbsp water
Let the curry sauce cool, and when it is safe to do so, add it to a blender and blend until smooth (don’t skip this step!). Alternatively, you can use a handheld stick blender.
Serve this katsu curry sauce over cooked rice (or cauliflower rice for a lower carb option) and a cooked breaded vegan chicken burger, cut into slices. Top with sliced spring onions, sesame seeds and fresh red chilli if you like a bit more heat!