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courgette and cauliflower katsu curry

22 June 2018 by Dominic Franks

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!

katsu curry

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)
begin by making the curry sauce. Sweat the onion down in a small pan with a little oil, season, then add the garlic and cook until softened but not coloured
add the curry powder, flour and turmeric and stir to coat the onions. Cook out for a couple of minutes then add the stock a little at a time to stop lumps forming, then dd the sugar and continue to cook until you can no longer taste the flour and the curry is a thick sauce consistency
pre-heat the oven to 150C and prepare a baking tray
dredge the vegetables slices through seasoned flour, then egg wash and finally the breadcrumbs and set aside whilst you heat 2 tbsp of oil in a non stick frying pan and fry the veg in batches for 3–5 minutes on both sides until golden brown, crispy and cooked through, place the cooked veg in the warm oven as you go
serve on fluffy white rice with the sauce poured on top
eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: asian cooking, curry, homemade, katsu curry, vegetables, vegetarian

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Comments

  1. Keep Calm and Fanny On says

    22 June 2018 at 7:30 pm

    Yum, I switch between the Katsu and Ramen, but have never tried making it at home… This looks great, I can smell it through the screen, thanks…

    • Dominic Franks says

      23 June 2018 at 1:08 pm

      oh thanks… it was a pleasant surprise… will be making again x

  2. Denise Tyrrell says

    24 June 2018 at 11:21 am

    Your right the weather in the Uk has been lovely the sun shone brightly on 25 May for my family hers funeral and even though there was some rain it was still not cold. But curry is good whatever the weather and I can smell how good this is right through the screen!

    • Dominic Franks says

      24 June 2018 at 4:46 pm

      oh it’s been gorgeous. Sorry about your loss, I hope you’re all OK? Some curry will warm your heart x

      • Denise Tyrrell says

        3 July 2018 at 5:04 am

        Thanks – it will- and it’s been freezing since we have been back- a good curry is definitely the order of the day.

  3. Choclette says

    28 June 2018 at 8:51 pm

    Where have I been over the lat ten years? I’ve never come across cats curry before. The whole dish looks amazing. Now where is my nearest wagamama?

    • Dominic Franks says

      29 June 2018 at 11:02 am

      it is gorgeous,, you MUST try it… oh and i think you’ve been in Cornwall!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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