Katsu curry sauce

• rapeseed oil↗1 tbsp tbsp

  or vegetable oil

• onions↗2

  chopped

• large carrots↗2

  chopped, plus 1 peeled into ribbons

• garlic cloves↗2

  crushed

• thumb-sized piece ginger

  peeled and grated or finely chopped

• curry powder↗1 tbsp tbsp

  mild or medium depending on your spice tolerance

• ground turmeric↗½ tsp tsp
• can coconut milk↗400ml ml
• maple syrup↗2 tsp tsp

  or honey

Step-by-step instructions

1. 1

   Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.

2. 2

   When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.

3. 3

   Serve over rice with chicken katsu or tofu.