Katsu Curry



Today’s dinner was Katsu Curry (Curry with Pork Cutlet and Rice) using the left-over tonkatsu that we froze the other day.

As it was Katsu Curry, we made curry that doesn’t have chunks of vegetables like we usually do.  We heated cumin seeds in oil, added grated carrot, onion, garlic & ginger (all grated using the Thermomix) and sauteed until it becomes sweet, then added a little tin tomato, sauteed for a few more minutes, added spices, sautéed for a few more minutes.  We then added water and simmered it with a lid on for about 20 minutes, then added Japanese curry roux and mango chutney.   It worked very well and was very tasty.



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