Cooking with The Vegan Pixie: Little Peckers Katsu Curry

Ingredients:

• 1 pack of The Vegetarian Butcher Little Peckers

• 2 portions of rice
• 2tbsp oil
• 1 diced onion
• 2 large carrots, sliced
• 3 cloves crushed garlic
• Thumb sized size of ginger, peeled and grated
• 1tbsp garam masala
• 1tbsp mild curry powder
• 1tbsp turmeric
• 1 tbsp plain flour
• 400ml veg stock
• 2 tbsp soy sauce
• Fresh corriander

Method:

1. For this simple katsu curry recipe you want to start by grabbing your Little Peckers and throwing them in the oven whilst you make this beautiful sauce!

2. In a large pan on a medium heat, add oil, carrots, onion and garlic and cook until onions become translucent then add in all the spices, grated ginger and flour and cook off until fragrant, about 2 mins the add soy sauce and veg stock, bring to boil and simmer for about 10 mins or until carrots are cooked
3. Whilst the sauce is simmering, cook the rice
4. Once carrots are cooked, take the pan off the heat and using a hand blender, blend until smooth and there you have your katsu curry sauce!
5. Plate up the Little Peckers, rice, then pour over this lush katsu sauce, throw on some chopped corriander and enjoy!