Japanese style Curry Sauce (for Katsu Kare)

INGREDIENTS

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 6 cloves of garlic, minced
• 1 large carrot, chopped into small pieces
• 2 potatoes. chopped into small pieces
• 2 tbsp curry powder
  
• 3 tbsp of plain flour
  
• 1 cup vegetable stock 
• 1 tbsp soy sauce 
• 3 mushrooms, sliced
• 2 tsps of honey 
• Salt and pepper to taste

METHOD

In a deep pan, fry the onions in the oil funtil soft and starting to caremelise. Add the garlic and continue to cook for another minute

While this is going on, boil the carrots and potatoes in a saucepan. Cook until soft.  

Then add the curry powder to the onions and garlic and cook while stirring for about 3 mins until everything is coated in the curry. Then add the flour and stir to combine. 

A little at a time, add the stock and stir to combine, making sure there are no lumps. Simmer for about 3 minutes.

Remove the carrots and potatoes from the boiling water they are in and add to the curry sauce. Save the water (stock).

Add the mushrooms and the soy sauce and cook for 10 to 15 minutes. Add in the saved stock to adjust the thickness and the amount of your sauce.

Add the honey and stir though. Taste and add salt and pepper if needed.

Serve with rice and tonkatsu, chicken schnitzel or burgers.