CURRY SAUCE:
- 2 large (~600 g) onions
- 6 tbsp butter (I use Miyokos cultured butter)
- oil, for frying
- 1 small (60 g) carrot, grated
- 1/2 large (120 g) apple, grated*
- 1/3 (30 g) red bell pepper
- 100 g plant based bacon or beef (I use Light Life)*
- 5 cups (1250 ml) + 1 1/2 (375 ml) cups of water, divided
- 1 tbsp vegan chicken boullion
- 2 tbsp mango or mixed fruit chutney
- 1 tbsp peanut butter
- 2 tsp S&B curry powder
- 1 pack (200 g) curry roux cubes
- 4 tsp Bull Dog Worcestershire sauce*
- 2 tsp Bull Dog Fruit & Vegetable Sauce*
- 2 tsp red miso paste*
- 1 tbsp instant coffee*
- 1 tbsp rice vinegar, divided
- 1 tsp salt, to taste
- 1/8 - 1/4 tsp white pepper, or to taste
- 1/8 - 1/4 tsp togarashi or cayenne, to taste
- 4 tsp dark soy sauce, optional
Protein / Vegetable Add-on
Serving
- rice
- fukushinzuke
- ryakyo (pickled scallion bulb)