Anna has kindly shared with us her new recipe for Katsu Curry that she will be adding to the menu from this month! Yeeeeeaaaayyy it just keeps getting better :)
For the Sauce
1 Tablespoon Oil
1 large onion finely chopped
1 large carrot finely chopped
1 medium potato finely chopped
1 large clove of minced garlic
1 inch piece of ginger, minced
1 Tablespoon of Curry Powder
3/4 teaspoon Turmeric
200ml coconut milk
1 teaspoon agave or maple syrup
salt and pepper
For the Aubergine
3 aubergines cut into rounds of approx 2cm
100g bread crumbs
50g flour mixed with water to create batter (non-vegans can use egg)
And 1 cup of rice!
For the sauce…
Fry your onion, carrot and potato in a little oil.
Once they start to brown slightly add garlic, ginger, curry powder and turmeric and fry for a further 5 minutes.
When everything is softening nicely add your coconut milk, syrup and approximately 50ml water.
Simmer for 20 minutes
Once everything is soft blend together to make your sauce.
Season with salt and pepper to taste
For the Aubergines…
Heat 1 cm of veg oil in a frying pan
Dip the rounds of aubergine in batter and then coat with breadcrumbs
Shallow fry the rounds on each side until a light golden brown
Place on oven tray and bake for 15 minutes
For the Rice…
While the aubergine is baking cook 1 cup of rice to 2 cups of water.
Katsu Curry :)
Get creative and add a side salad like the photo. Bon Apertit!