Curry for Katsu Curry

Name: Curry for Katsu Curry
Yield: Serves 2 to 3 servings
Ingredients: 1 clove garlic; 1 tablespoon oil; 1 1/2 medium onions; 1 small carrot; 2 1/2 cups water (about 600 ml); 3 1/2 ounces curry roux (about 100 grams); 1/2 tablespoon Worcestershire sauce; 1/2 tablespoon ketchup; 2 + servings cooked rice

南☆千子 @cook_40268669

I made this curry without any chunky ingredients so my son could fully enjoy the katsu! (o^^o)

Recipe background:
I created this recipe in response to a request for a katsu curry with a smooth, ingredient-free curry sauce.

I made this curry without any chunky ingredients so my son could fully enjoy the katsu! (o^^o)

Recipe background:
I created this recipe in response to a request for a katsu curry with a smooth, ingredient-free curry sauce.

南☆千子 @cook_40268669

I made this curry without any chunky ingredients so my son could fully enjoy the katsu! (o^^o)

Recipe background:
I created this recipe in response to a request for a katsu curry with a smooth, ingredient-free curry sauce.

I made this curry without any chunky ingredients so my son could fully enjoy the katsu! (o^^o)

Recipe background:
I created this recipe in response to a request for a katsu curry with a smooth, ingredient-free curry sauce.

Saved

Ingredients

Serves 2 to 3 servings

1 clovegarlic
1 tablespoonoil
1 1/2medium onions
1small carrot
2 1/2 cupswater (about 600 ml)
3 1/2 ouncescurry roux (about 100 grams)
1/2 tablespoonWorcestershire sauce
1/2 tablespoonketchup
2+ servings cooked rice

Saved

Steps

1

Finely chop the garlic, onions, and carrot.
2

Heat the oil in a pot, add the garlic, and once fragrant, add the chopped vegetables. Sauté slowly until reduced by about half.
3

Add the water and bring to a boil. Skim off any foam, then add the curry roux. Simmer until the sauce thickens.
4

Once thickened, stir in the Worcestershire sauce and ketchup. Mix well to finish the curry sauce.
5

Fry the katsu, place it on top of the rice, pour the curry over, and enjoy!