Have you ever tried Katsu Curry before?

If you have, you know how humble, comforting, flavourful and delicious it is. But if you haven’t, I like to call it a lighter version of Indian curry, like an intro to any type of curry.

It’s very mild but flaaaavourful & super easy to put together.

After having made it a few times though, I tried adding this ingredient I’ve heard can make the curry tastier. I wasn’t sure at first, but adding some apple brings a subtle, juicy sweet & tart balance and adds a nice, complete sort of depth.

So if you’re always looking for something cozy & warm to eat, look no further. This Japanese Curry will want you scraping towards the end of your bowl wanting more. 

This Katsu Curry is:

• Wholesome

• Comforting

• Nutritious from the veggies

• Mild in spice yet full of flavour

• Enjoyable for people that don’t enjoy very spicy foods

• Going to knock your socks off.

So before I got to making this curry, I’d found I needed this Japanese curry powder called S&B; which I wasn’t able to find. I decided to see what I needed to make this at home. It’s this mix called Curry Roux, that I found at Just One Cook Book’s blog that requires incredibly simple ingredients; making this entire curry very pantry staple friendly too!

Now that you’re most likely drooling, here’s a tip for making this the complete Japanese restaurant experience - add my Crunchy Vegan Baked Tofu Katsu! Oh my, this is the ultimate combo that vegans and non-vegans loved, from my experience.

But, if you’re out of tofu, I’ve also added chickpeas to the curry and thoroughly enjoyed it.

Lastly, this curry happily serves about 6 - 8 people!

CURRY ROUX:

• 4 tbsp flour

• 3 tbsp butter or oil

• 1-1.5 tbsp Curry powder

• 1/2-1 tbsp Garam masala

• 1/4-1/2 tsp Chili powder
  

  OTHER:

• 5 carrots

• 4-5 medium potatoes

• 2.5 cups or 1/2 head cauliflower

• 1 white onion

• 1 small tomato

• 1/4- 1/2 apple

• 2 small bay leaves

• 2-3.5 cups low sodium broth

• Salt & Pepper

  RECIPE:

• Let’s start with peeling the potato and carrots and then boil the potatoes for 8-10 minutes until just soft. If using fresh cauliflower, lightly steam until just soft. Set aside.

• Next, let’s make the curry roux. Add butter or oil to a heated pot. Then, add flour slowly and mix well on medium low, for 1 - 2 mins.

• Add spices and let form a subtle paste. Add a hint of water if required. Once mixed, set aside to cool.

• Now, roughly chop your onion into flat square shaped pieces. Roughly chop your potatoes and slice carrots in the shape you desire.

• Heat a pot, work or deep pan with some butter or oil. Add in onions and cook until translucent.

• Now, on medium high heat, add in potatoes. Keep stirring and cook until you can start to poke the fork through it. Don’t let it cook fully (mush) just yet as it will cook as you go.

• Add the carrots and cauliflower in and let soften just a touch more. If the veggies start to dry out, add a splash od broth liquid in.

• Add broth liquid, 2 bay leaves and give it a stir. Add in some salt, taste and cover with lid. Cook on low for about 10 minutes.

• Now, taste, add black pepper, tomato and cook for another 2 - 3 mins on low heat.

• Next, add in the curry roux and mix evenly. Add some shredded apple and let cook with lid on until veggies are cooked through.

• Taste and adjust and then when done, remove bay leaves and serve with rice, sesame seeds and/or green onion and katsu, if you prefer.

• ENJOOYY