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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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Calories: 148
Ingredients Method Notes

Ingredients
  

  • 1 (100g) medium carrot
  • 1 (190g) small potato
  • 1/2 (90g) onion
  • 1 garlic clove
  • 1cmx1cm fresh ginger
  • 1 tbsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp tumeric
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 350-400 ml broth (any kind you prefer)

Method
 

  1. The Prep: Chop your carrots, potatoes, and onion into even pieces. Finely grate the ginger and garlic.
  2. Sauté: In a large pot, sauté the carrot, potato and onion for about 5 minutes until they start to soften.
  3. 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.
  4. Simmer: Pour in the broth and let the soup simmer for about 10 minutes until the vegetables are tender.
    5. 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. 
  5. 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).
  6. 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! ;)

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 ;)