courgette and cauliflower katsu curry

Sometimes I think it’s important to write down when we’re having a beautiful summer.  Here in the UK the weather can be so variable that even in the heart of summer there’s always something ruined by the rain but this year, sine the start of May we’ve had amazing weather and I feel as a Brit it’s important to mark it down so we can at least look back and say that it was.  Now we’re well into June it’s seriously wonderful and looks like it’s staying this way for a while… bring on the barbecues and gin in the garden I say!  Well done weather!

courgette and cauliflower katsu curry

Anyone who’s lived in the UK for the past couple of decades will know of the famous Wagamama’s Katsu Curry.  I think Wagamama has become a little un-loved with foodies of late, particularly with such a plethora of authentic asian restaurants so readily available on every corner of London but The Viking and I will still pop in there when we’ve had a late night at work and don’t want to have to think about anything but enjoying good food.  I love a bowl of steaming Ramen but The Viking will always go for the curry.  If i’m honest, i’ve never really been a huge fan… it’s nice but I just prefer the soups… he can’t get enough and over the years i’ve always thought about making it at home but never got round to it until last weekend. And i’m so glad I did.  it’s such a subtle sweet and savoury sauce with a deep undertone that works so beautifully with the pan-fried vegetables and so simple to make too… I’ve used cauliflower, courgette and mushrooms but aubergine would work well too…and then of course there’s the wonderful aroma that flooded the kitchen.  The Viking was smiling all weekend!

for the katsu curry sauce

• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp of curry powder
• 2 tbsp of plain flour
• 1 tsp turmeric
• 500ml of vegetable stock
• 1 tbsp of soft brown sugar

for the vegetables

• 1 large courgette – cut into thick slices
• 1 cauliflower – cut into thick steaks
• large flat mushrooms – cut into thick slices
• sunflower oil
• flour, for dusting
• 1 egg, beaten
• 100g of Panko breadcrumbs (I couldn’t find any so used regular)

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