Tofu katsu in curry sauce with kaya Kestenov yoghurt

Ingredients:

- 1 tablespoon curry

- 1/2 teaspoon ginger powder + 1/2 teaspoon garlic powder.

- 30 g of vegan margarine + 30 g of coconut oil

- sliced vegetables / carrots, peppers and other seasonal vegetables

- 200 g Kaya chestnut yogurt

- 50 ml of prepared vegetable broth

pinch of salt to taste

Preparation: Saute all the vegetables in the fat. Add the vegetable broth, spices and simmer on low heat for about 1 minute. Remove from the heat and add the yogurt. Mix well.