Katsu curry is one of my favourite dishes to eat in existence. It’s a recipe that I discovered in a restaurant many years ago, which I now have an absolute obsession with – Wagamama. Ever since my first taste of the curry, I was hooked. There’s just something special about its rich, creamy, flavoursome sauce. It’s a fairly mild curry dish, but still full of taste and has a subtle sweetness. So, inspired by my love of the classic Katsu curry, I knew I had to recreate my own version that I could enjoy repeatedly at home.
The dish is originally called Katsu due to the way the vegetables/meat is fried. However, in my recipe I cooked the vegetables differently by roasting them in the oven. I still decided to still name the dish a Katsu curry though, as it’s what my recipe was originally inspired by!
This curry is fairly quick and simple to make, so is definitely a staple dish in my home! As a family favourite of ours, I hope you enjoy this curry as much as I do!
aubergine & sweet potato katsu curry:
for the aubergine & sweet potato:
1 aubergine (eggplant) 300g
1 sweet potato 200g
2 tbsp sunflower oil
sprinkling salt and pepper
for the curry sauce:
2 tbsp sunflower oil
1 medium onion (85g)
1 mushroom (35g)
3 cloves of garlic, crushed
1 inch piece ginger, grated
2 tbsp chickpea flour
2 tbsp medium curry powder
1/2 tsp chilli powder
1 tsp paprika
1 tsp cinnamon
2 tsp vegetable stock powder – I used bouillon
1 cup (250ml) water
1/2 tsp soy sauce
salt and pepper, to taste
1 tbsp rice syrup
1/2 cup (60g) peas
PREHEAT YOUR OVEN TO 200C / 392 F
1. Begin by chopping your aubergine and sweet potato into bite-sized chunks. Then, place them onto a baking tray and drizzle with the oil, salt and pepper. Toss all of the ingredients together so that the vegetables are evenly covered, and then place into the oven to cook for 20 minutes.
2. In the meantime, make the curry sauce. Finely slice the onion and add it into a frying pan on a medium-high heat with the oil. Fry for two minutes as it begins to golden. Then, chop the mushrooms into small chunks and add into the pan with the garlic and ginger. Fry for a further 2-3 minutes until golden and the mushrooms are soft.
3. Next, remove from the heat and add in the chickpea flour, curry powder, chilli powder, paprika, cinnamon, vegetable stock, water, soy sauce and some salt and pepper. Place back onto a low heat briefly to stir together until the sauce is smooth and well mixed.
4. When this is done, remove the sauce from the heat and add it into a blender. Blend until smooth, and then pour back into your saucepan. At this point, your vegetables should be cooked, so then remove them from the oven and also add them into the pan, followed by the peas and rice syrup. Place back onto a low-medium heat stirring together so the flavours can develop for a further few minutes. Add some more water if necessary until you get your desired texture. Then, remove from the heat and serve with rice or whatever else you like!