Katsu Curry
Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4 people (makes 2 to 3 batches)
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
- Serves: 4 people (makes 2 to 3 batches)
This recipe makes 3 batches of katsu curry sauce as it freezes really well, so you can pop some away in the freezer for future dinners
Ingredients
- 2 tbsp oil
- 2 onions, chopped finely
- 3 cloves garlic, chopped finely
- 3 large carrots (approx 600g), chopped finely
- 3 tsp ginger, minced
- 2 tbsp medium curry powder
- 1 tsp turmeric
- 1/2 tsp salt
- 400 ml coconut milk
- 300 ml boiling water
- 6 tbsp soy sauce
- 2 tbsp honey
Method
- 1)
Add the oil to a saucepan and place over a medium heat
- 2)
Once hot, add the onions and garlic and fry for 2 minutes stirring often. Don’t allow them to burn, only soften
- 3)
Add in to the saucepan the carrots and cook until soft for 10 minutes
- 4)
Add in to the saucepan the ginger, turmeric, curry powder and salt. Stir continuously for about 30 seconds until you smell the spices
- 5)
Add in the coconut milk and 250ml of the water. Bring to a boil before turning the heat down to a simmer for 30 minutes. Stir regularly
- 6)
Allow to cool for at least 10 minutes and then blend with a hand blender or food processor until you have a really smooth consistency
- 7)
Return to the heat, add in the remaining 50ml of water
- 8)
Add the soy sauce and honey and stir well. Have a quick taste test here, and make sure the seasoning is to your liking. Add more salt, honey, soy or even chili flakes as you wish
- 9)
Simmer over a low heat for 5 minutes
- 10)
Divide in to 3 batches. The two destined for the freezer, allow to cool completely before freezing