Katsu Curry

Katsu curry is Japans national dish and is commonly served with sticky rice, udon or bread. Japanese refer to this dish simply as “curry” and was used by the Imperial Japanese Navy to prevent beriberi. This curry was first introduced by Rash Behari Bose to Japan during the Meiji era, when the Indian subcontinent was ruled by the British. This recipe uses spices commonly used in Indian cuisine. It also doesn’t contain any salt as it is common in Japan to consume as less salt as possible (slow ageing tip).

Ingredients

· 1 carrot roughly chopped

· 1 onion roughly chopped

· 2 tablespoons oil

· 2 tablespoons plain flour

· 1 cup vegetable stock or 1 stock cube

· ½ tablespoon garam masala

· ½ tablespoon curry powder

· ½ tablespoon soy sauce

· Sugar/Jaggery to taste

Method

· In a pot on medium heat, stir fry onions and carrots for 5 minutes.

· Add plain flour and combine till thick.

· Add the stock and 1 cup of water and boil for 20 minutes until the carrots are soft.

· Wait for the mixture to cool. Blend the mixture until completely smooth.

· Transfer the mixture back into pot and simmer.

· Add curry powder, garam masala and soy sauce.

· Add sugar or jaggery if needed.

· Serve with sticky rice and vegetable cutlets.

· Let us know how your katsu curry turned out using #spicyvegetarians