Katsu Curry

WhatKeeranEats

There is nothing like a katsu curry…sweet, salty and with a hint of heat, it’s like nothing else I’ve tasted.

There is a chance you’ve tried the infamous Wagama’s version of the katsu curry, and this one truly compares!

If you’ve never had katsu curry before, you’re in for a treat. It’s a Japanese dish and is the ultimate comfort food. Usually served with rice and with chicken, pork or veg. It’s really simple to prepare, and you can make several batches at once as it freezes really well. I tend to serve mine with lots of rice, and either aubergine or chicken covered in panko breadcrumbs and spices.

Although my kids would be happy eating it alone, like a soup (not sure I’d really recommend this though!)

The ingredients are really simple and based around carrots (also where you get the wonderful colour from) and onions which are cooked down to provide real sweetness to the dish.

If you’d like to try it with my crispy aubergine, which I really recommend, the recipe is will be live shortly!

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  • 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

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