A Mouthwatering Vegan Katsu Curry

Ingredients

• 1 teaspoon of rapeseed oil
• 1 small white onion (60g), finely diced
• 1 heaped teaspoon of garlic puree OR 2 medium cloves crushed
• 1 knob (20g) of fresh ginger, peeled and grated
• 2 teaspoons of curry powder
• ⅛ teaspoon of turmeric
• ¼ teaspoon of garam masala
• 2 ½ teaspoons agave nectar (or maple syrup)
• 1 tablespoon tamari sauce (or soy sauce)
• 2 heaped teaspoons tomato puree
• Half a vegetable stock cube
• 250ml hot water
• 3 tablespoons tahini
• 1 tablespoon meridian crunchy peanut butter
• 70ml water
• 2 x vegan Quorn chicken fillets
• 120g wild rice
• 80g red lentils
• A generous handful of Spinach
• ½ red chilli
• 2 spring onions
• A small handful of fresh coriander
• ½ lime, juiced
• Pickled ginger (optional)