Japanese curry sauce

[practicalli-johnny]

Wagamana have a delicious curry source that goes with their vegatsu meal (and chicken katsu curry)

A quick way to make this is to boil water, mix in masala curry powder and vegan gravy granules

Both the masala curry powder and gravy granules thicken the water into a nice curry sauce. I am still experimenting on the ideal ratio of curry powder and gravy granules, but its about 40% Masala curry powder and 60% gravy granules.

Raw ingredience

• Masala Curry powder - e.g. Forest Whole Foods Organic Garam Masala
• Bisto vegetable gravy granules - e.g. bulk packs or smaller packs from any supermarket or online store (at least in the UK anyway)

TODO: alternative raw ingredient?

Concerns - High Salt content

Bisto vegetable gravy granules (and probably most pre-made gravy granules) have a high salt content. Making gravy from raw ingredience will be even healthier as salt content can be reduced
Using smaller amouts of gravy granules also reduces the salt content, so either make a thinner curry sauce or add other thickening ingredience (TODO: evaluate adding oats or oat milk for thickness - the slight sweetness of the oats should complement the taste of the masala curry and gravy so long as a small amount of oats are used.)

Nutritional FactsAmount Per 100g Serving
Energy 1585.00 Kj / 377 kCal
Fat 12.7g
(of which) saturates 8.8g
Carbohydrate 62.2g
(of which) sugars 18.8g
fibre 2.1g
protein 2.4g
salt 14.21g