Sauté the onion, garlic and ginger until very soft. If you opt to use flour instead of the cashews, you can even use a wooden spoon to push the sauce through a sieve. I use an upright blender to create an especially velvety, light sauce. Making this ridiculously good sauce is incredibly easy. Be sure to remove the leaves before blending! I know it seems weird, but I really think they add depth. Sooooo, bay leaves, Worcestershire sauce and sugar-reduced ketchup are my wild cards. I use nuts instead of flours to thicken most of my sauces. They work brilliantly to thicken the sauce to a silky texture. Soy sauce – for the essential umami taste.Ĭashews. Vegetable stock – from a stock cube, powder or ready-made broth I like Biona, or any of the other organic brands Turmeric and black pepper – my dynamic duo to turn this into an even more inflammation-reducing dishĬoconut milk – full-fat or reduced fat as you wish. And if you want no heat – thinking of the kiddos here – use garam masala instead. Although katsu sauce tends to be on the mild side, use a medium-heat curry powder if you like. Onion, ginger and garlic are the backbones of the sauce, to sweat down and absorb the curry flavoursĬurry powder is the main flavouring. Olive oil, or your favourite oil for sautéing Or opt for low-carb (Amazon UK affiliate link) shirataki rice. I will give more ideas to tempt you below. Here you see that I use an over-the-top-orange butternut squash, roasted rather gently to draw out its natural sweetness without charring it. Sturdy is best, but even slippery greens and chewy mushrooms are perfect partners for this swoon-inducing sauce. Consider almost anything in the plant world fair game. I know it is obvious but yes, you need something to go with the sauce to make it a meal. But I have added a couple of new elements that I think really amp the flavour while still being superbly family-friendly. But this one, my play with the Wagamama recipe, is a bit more stripped down than my original. And I was pretty surprised to see that my own spicy curry sauce – published in 2018 – is remarkably like the Wagamama one. Here on the blog, I already have a tried and true Baked Tofu Katsu Curry recipe. I mean, who in their right mind wouldn’t do cartwheels of joy for panko crumbed anything slathered in curry sauce?īeing drawn to pan-Asian flavours, and already being a fan of the Wagamama katsu curry, I knew that I wanted to make my own version of their creamy, vibrant Japanese curry sauce. Katsu kare – kare being the Anglicised Japanese spelling for curry – is panko-crumbed cutlets doused in spicy Japanese curry sauce, arguably Japan’s favourite Western-style food. Rather like Austria’s schnitzel, katsu is a crispy fried cutlet of (usually) meat or fish coated with Japanese panko breadcrumbs. In 2020, the popular UK restaurant chain Wagamama released the recipe for their most popular dish – Chicken Katsu Curry. So, for the most part we satisfy our global cuisine cravings by taking the DIY route. And the guilt from the packaging is real (even if most is now compostable). It’s a real treat to do something normal like eat someone else’s food – even if we have to wash the dishes.īut it can get a bit pricey. And we have taken advantage of a few of the higher-end restaurants that have creatively adapted to pandemic restrictions. Whether at home or as a takeaway, slurpy bowls of steaming noodles and crispy meat-filled empanadas have helped us feel connected and comforted through food.Īlthough I make most of our meals, we do occasionally eat from trusted takeaways. With travel a distant memory for most of us, many have opted for the passport-free option of eating more globally. Easy Katsu Curry Sauce for aaaall the vegetables and proteins! This vibrant Japanese-style sauce is nutritious and uber-delicious.
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