Andrea's Katsu Curry Sauce
This delicious curry sauce is a great way to use up leftover carrots and onions. Combine with a protein of your choice and serve over basmati rice.
Serves 4
INGREDIENTS
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2 carrots
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2 onions
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5 garlic cloves
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2 chicken stock cubes
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2 tbsp plain flour
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1 tbsp medium curry powder
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1 tsp garam masala
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800 ml hot water
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Oil of your choice (olive oil or coconut oil)
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2 bay leaves
METHOD
STEP 1: PREPARE THE VEGETABLES
Carrots:
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Peel the carrots and cut off the top and tail.
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Cut each carrot in half lengthways.
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Cut each half in half lengthways again, then cut into quarters.
Onions:
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Cut off the top and tail of each onion.
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Remove the outer dried layers.
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Cut each onion in half, then dice.
Garlic:
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Peel the garlic cloves.
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Finely dice the garlic.
STEP 2: COOK THE VEGETABLES
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Add enough oil to a large pan to cover the bottom.
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Place the pan over a medium heat.
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Add the diced onions and carrots.
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Cook for approximately 10 minutes, stirring occasionally, until the vegetables begin to soften.
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Add the diced garlic and cook for a further 5 minutes, stirring occasionally.
STEP 3: MAKE THE CURRY SAUCE
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While the garlic is cooking, pour 800 ml of hot water into a jug.
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Crumble in the 2 chicken stock cubes.
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Whisk with a fork or whisk until the stock cubes have dissolved.
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Once the garlic has cooked for 5 minutes, pour the prepared stock into the pan.
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Add the curry powder, garam masala, plain flour and 2 bay leaves.
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Stir well to combine.
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Allow the sauce to cook for 5 minutes, stirring occasionally.
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After 5 minutes, remove and discard both bay leaves.
STEP 4: BLEND THE SAUCE
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Blend the sauce using a hand blender until smooth.
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Alternatively, carefully transfer the sauce to a suitable blender and blend until smooth. Follow the manufacturer's instructions when blending hot liquids.
STEP 5: SERVE
Pour the smooth curry sauce over a protein of your choice and serve with basmati rice.
Enjoy your homemade curry sauce!
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