Has anyone else noticed how ridiculously cold it’s gotten all of a sudden?! Well over on this side of the world it definitely has. Since changing our clocks back in New Zealand last weekend, it has 100% added to the winter vibes. It’s made me want to ditch my salads for more heartier, root veggie loaded meals.
During a never ending scrolling sesh, I’ve noticed that heaps of restaurants have been giving out their ‘secret’ recipes and I stumbled across a humble chicken katsu curry posted by Wagamama’s. In New Zealand, we do have Wagamama’s but it is so far away from my house that I literally never go, or even think about going for that matter. But I am a huge fan of a katsu curry sauce, but not so much the covering everything in breadcrumbs. So I decided to make my own take on the recipe they posted.
For my version, I simply used what veggies I currently had on hand and ended up freestyling towards the end, but it was so worth it! It was so nice to cosy up in front of the tv with a hearty warming autumn inspired curry with a little spice to it. I wouldn’t worry if you don’t have all the veggies I used, I would have literally used anything that was currently in my fridge because thats the world we live in now.
Copycat Katsu Curry
- 1 Medium Kumara (or Sweet Potato)
- 1 Medium Carrot
- 1 Tsp Coconut Oil
- 100g Tofu
- 1/2 Cup Frozen Broccoli and Cauliflower Mix
- 1/2 Cup Frozen Garden Peas
For the Sauce:
- 1 Brown Onion
- 2 Cloves of Garlic
- 2 Tbsps Olive oil
- 2.5cm fresh ginger
- 1 Tsp Tumeric
- 2 Tbsp Curry Powder
- 1 Tbsp Gluten Free flour (I use gluten free but you can use plain if you prefer)
- 400ml Vegetable Stock
- 100ml Coconut Cream
- 1 Tbsp Soy Sauce
- 1 Tsp Coconut Sugar
- Peel and chop carrot and kumara into cubes, put in a bowl and cover with water, microwave until softening (around 6 minutes). You can also do this step in a pan of boiling water if you prefer. Drain and set aside.
- While kumara and carrots are cooking, chop tofu into cubes and lightly fry in coconut oil until golden. Remove and set aside.
- Peel and chop onion. Crush garlic. Peel and grate ginger. Heat olive oil in a pan. Add onion and fry until browning then add garlic and crushed ginger and fry until fragrant.
- In a small bowl mix tumeric, curry powder and flour. Add this to the onion mix and fry for 1 minute until combined.
- Add Vegetable stock, coconut cream, soy sauce and sugar. Simmer until the sauce starts thickening.
- Once sauce is thickening and fragrant, add tofu, kumara and carrot. Allow to boil and make sure kumara is cooked before adding frozen veg mix and peas. Simmer for around 15 minutes. Serve warm with rice.