Japanese Katsu Curry (The No-Fry Version)
A warming, simple Golden Katsu Curry featuring a comforting mix of potatoes and carrots seasoned with tumeric and ginger. It is partially blended to achieve a unique, thick texture while keeping whole, tender bites in every bowl.
Ingredients
Method
- The Prep: Chop your carrots, potatoes, and onion into even pieces. Finely grate the ginger and garlic.
- Sauté: In a large pot, sauté the carrot, potato and onion for about 5 minutes until they start to soften.
- The Spices: Add the garlic, ginger, curry powder, cumin, and turmeric, and let them cook with the vegetables for another minute to release the flavors.
- Simmer: Pour in the broth and let the soup simmer for about 10 minutes until the vegetables are tender.
- The Texture: Take approximately 1/3 of the cooked vegetables out of the pot and set them aside. Use a blender or a food processor to blend the other 2/3 of the curry (it doesn’t need to be perfectly smooth).
- The Finish: Add the 1/3 of whole vegetables back into the blended soup. Serve with basmati rice, chicken, sesame seeds, and spring onion. Enjoy! 😉
Stellka’s Tip: If you prefer, you can use curry cubes instead of the individual spices. Just add the cubes into the pot after you have added your broth or water.
Notes
Nutritional values for 1 portion (375-400g):
Proteins: 3,2g
Carbs: 31,5g
Fats: 0,6g
Fiber: 5,6g
Protein Pairing: This base is very versatile. While it’s delicious with chicken, you can also try it with crispy tofu or even a soft-boiled egg 😉