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Vegan, Gluten Free, Free Recipe

Katsu Curry Sauce

15 mins
Easy
20 Servings

The Elevated version of the classic Japanese curry sauce katsu is made for drizzling on all kinds of foods. Using skin-on apples helps feed good bacteria in the gut, while apple cider vinegar is great for the upper digestive system.

Brilliant Bases Used In This Recipe
Indian Gravy
Aromatic Nage
About This Recipe

Curry was brought to Japan by the British and is considered to be a Western dish there. Here in the UK, restaurant company Wagamama first championed what it called ‘katsu’ curry, which is a sweet, sticky, slightly acidic sauce used as an accompaniment to many dishes such as fried panko-coated chicken and rice, or poured over other meats and even French fries or UK-style chips. 


Our version of the classic katsu includes two of our our nutritionally dense and flavoursome Brilliant Bases: Indian Gravy and Aromatic Nage. 


The addition of apple as a sweetener is great for good bacteria that like to feed on the fibre in the skin, while apple cider vinegar is a favourite upper digestive system aid.

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Ingredients

  • 250g/9oz BB Indian Gravy 

  • 250g/9oz BB Aromatic Nage 

  • 100g/4oz diced apple (skin on) 

  • 200g/7oz coconut milk (half a tin) 

  • 60g/2oz coriander leaves 

  • 60g/2oz dried dark fruit such as sultanas, prunes or dates 

  • 60g/2oz apple cider vinegar 

  • 60g/2oz dark muscovado sugar 

  • Soy sauce to taste

Nutrition Per Serving

Calories

52

Fats

1G

Carbs

9G

Protein

0.5G

Method

  1. Place all ingredients except the coriander in a pan

  2. Bring to boil with lid on

  3. Reduce heat and simmer for 8-10 mins

  4. Once the apple is soft add the coriander and simmer for a further 2 mins

  5. Blitz with a stick blender and pass through a sieve

Method
Ingredients
Related Recipes
Chicken katsu with butternut squash
Aromatic Nage
Indian Gravy
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Our Brilliant Bases

Our Brilliant Bases

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How we Elevate our dishes

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