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3 tbsp vegan butter (or oil)

1 tbsp cornflour, or potato starch

1 tbsp Japanese curry powder

600ml vegetarian dashi

200g potatoes, preferably waxy, peeled and chopped into cubes

1 large carrot, peeled and chopped into cubes

1 medium courgette, or another vegetable of your choice, chopped into cubes

2 tsp dark soy sauce

2 tbsp mango chutney

Cooked short-grain rice and pickled ginger, to serve

For the paste

1 onion, peeled and roughly chopped

4cm piece root ginger, peeled

2 garlic cloves, peeled and crushed

1 green apple, peeled, cored and chopped

1 tbsp tomato puree

1 tbsp vegan Worcestershire sauce

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For the katsu (optional)

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2 tbsp dark soy sauce

1 garlic clove, peeled and crushed

Neutral oil, for frying

½ cup soy sauce

50g cornflour, or potato starch

75g panko breadcrumbs

package extra firm tofu

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1. First make the paste. Put the onion, ginger, garlic, apple, tomato puree and Worcestershire sauce in a food processor and whizz to a paste.

2. If making katsu curry, cut tofu into chunks of an even thickness, then set aside and marinate in the soy and garlic and put the oil in a large saucepan on a medium-high heat. Fry the tofu until golden, then set aside, keeping the pan for the next step.

3. Melt the butter in a large saucepan, then stir in the cornflour and fry to a dark golden brown. Add the curry powder and cook, stirring, for a minute.

4. Add the paste, fry for a couple of minutes, then whisk in the stock.

5. Add the potatoes, carrots and fried tofu pieces (if you’re not making katsu, that is), bring to a simmer and cook gently for about 25 minutes, until tender; after 18 minutes, add the courgettes to the mix.

6. Stir the soy sauce and chutney into the sauce and season to taste.

7. If making katsu, heat a fryer or a large, deep pan a third full of neutral oil to 160C. Put the soy milk, flour and breadcrumbs in three separate bowls.

8. Drag the tofu steaks through the cornflour to coat, dip it in the soy milk, shaking off any excess, then roll in the breadcrumbs to cover.

9. Fry until golden brown and cooked through, then drain on kitchen paper. Season and slice.

10. Divide the rice and katsu, if making, between plates, spoon over the curry sauce, decorate with pickled ginger and serve.