Make our easy take on katsu curry sauce to take your midweek meal from bland to brilliant. Pour over crunchy chicken katsu or tofu for a filling family dinner
Prep:5 mins
1 tbsp rapeseed oil or vegetable oil2 onions, chopped2 large carrots, chopped, plus 1 peeled into ribbons2 garlic cloves, crushedthumb-sized piece ginger, peeled and grated or finely chopped1 tbsp curry powder, mild or medium depending on your spice tolerance½ tsp ground turmeric400ml can coconut milk2 tsp maple syrup or honey
STEP 1Heat 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. STEP 2When 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.STEP 3Serve over rice with chicken katsu or tofu.
