Plant-Based Katsu Curry

Heat the oven to 200°C.

Start by prepping the ingredients for the curry sauce. Dice the carrots into 1cm pieces, peel and chop the onion, roughly chop the garlic and ginger. There's no need to peel the carrots or the ginger!

Heat 2 tbsp of olive oil in a large pot over medium heat, and add the carrots and onions. Fry for 10 mins until the veg is softened, then add your garlic and ginger. Fry for 2 mins until aromatic, before adding the curry powder and chilli powder. Cook for 30 sec. If the pan is looking a bit ‘dusty’ add a little splash of oil, as you will be adding the flour next.

Add the flour and cook out for 1 min. At this point, there will be dark bits stuck to the bottom of the pan but don't worry - it's all flavour! Gradually add in your vegetable stock, whisking continuously so there are no lumps, and scrape off all the tasty bits on the bottom of the pan. Add soy sauce and sugar, then simmer for 10 mins. Blend smooth and loosen if needed.

To make your quick pickles, peel the carrot and chop it into thin matchsticks. Cut the cucumber and radish into thin matchsticks. Add all of the veg into a bowl and season with rice vinegar, toasted sesame seeds, sugar and a pinch of salt.

Cook your rice according to package instructions and pop the chicken in the oven for 6 mins.

Slice the goujons and serve with katsu sauce, rice and quick pickles.