Pan Asian

Japanese Katsu Curry By @Khengomnom

A vegetarian Japanese curry, created by Instagram's @Khengomnom, using Sharwood's new Japanese Katsu Curry simmer sauce from our Spice Kitchen range.

Serves 2
10 mins prep time
20 mins cook time

Ingredients

1 pouch of Sharwood’s Japanese Katsu Curry Simmer Sauce
1 large potato, chopped into cubes
½ small eggplant, chopped into cubes
1 small carrot, sliced
½ capsicum
1 small onion, sliced or chopped
3-4 garlic cloves, roughly chopped
Salt and pepper to taste
Optional
Mushrooms
Chilli flakes
Garam
Sugar

Instructions

Step 1

In a small pot on medium heat, add olive oil, garlic, onion, carrots and potatoes and fry for 1-2 minutes.

Step 2

Add ½ cup boiling water and simmer to cook the potatoes (water will evaporate).

Step 3

Add eggplant & mushrooms and add Sharwood’s Japanese Katsu Curry Simmer Sauce.

Step 4

Season with salt, pepper, sugar, chilli flakes, garam masala (all optional).

Step 5

Add water if needed for preferred consistency.

Step 6

Serve cooked rice, pour curry sauce with vegetables and add furikake seaweed on top of rice (optional) to serve.

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