Japanese Katsu Curry with Potatoes, Carrots, and Peas

This delicious Japanese Katsu Curry recipe features a crispy, golden cutlet combined with a rich and flavorful Japanese curry sauce. Made with tender potatoes, sweet carrots, and vibrant peas, this curry recipe is perfect for a comforting dinner at home.

• 2 tablespoons vegetable oil
• 1 large onion
• 2 cloves garlic
• 1 inch ginger
• 2 medium carrots
• 2 large potatoes
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 tablespoon all-purpose flour
• 2 cups chicken or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey or sugar
• 1/2 cup frozen peas
• Salt and pepper to taste

1. Heat the vegetable oil in a large saucepan over medium heat. Add the finely chopped onions and sauté until soft and translucent, about 5 to 7 minutes.
2. Add the chopped garlic and ginger, and cook for 1-2 more minutes until fragrant.
3. Add the chopped carrots and potatoes to the pan. Stir and cook for about 5 minutes.
4. Sprinkle curry powder, garam masala, and flour over the vegetables. Stir well to coat the vegetables with the spices and flour, and cook for 1-2 minutes.
5. Gradually add the stock, stirring constantly to prevent lumps. Once all the stock is added, bring the mixture to a boil, then reduce the heat to a simmer.
6. Add the soy sauce, Worcestershire sauce, and honey (or sugar). Stir well to combine.
7. Allow the curry sauce to simmer gently for 15-20 minutes until the vegetables are tender and the sauce has thickened to your liking.
8. Add the frozen peas to the sauce and cook for 5 more minutes until heated through. Season with salt and pepper to taste.
9. Serve the curry sauce over a bed of rice with a crispy katsu cutlet on top. Enjoy your delicious Katsu Curry!

This delicious Japanese Katsu Curry recipe features a crispy, golden cutlet combined with a rich and flavorful Japanese curry sauce. Made with tender potatoes, sweet carrots, and vibrant peas, this curry recipe is perfect for a comforting dinner at home.