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Recipe: Katsu curry sauce

Gluten free
Dairy free
15 mins


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.

  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
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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
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Nutrition per serving

Makes 20 x 50ml portions
52 kcals
1g fats
9g carbs
0.5g protein

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