Katsu Curry sauce (Melissa Tan)
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- Olive August 2010 - Aubergine katsu curry
To Cook (Serves 6)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 apple, peeled and chopped
- Butter
- 2 tsp tomato puree
- 2 tsp turmeric
- 1 tbs medium curry powder
- 1 banana, chopped
- 1 tbs cornflour
- 500ml vegetable stock
- Salt, sugar and pepper
- Soften the onion, garlic and apple in butter.
- Stir in the tomato puree, turmeric, curry powder and banana.
- Mix the cornflour with a little water and add to the pan with the stock.
- Simmer, season with sugar, salt and pepper and whizz until smooth.
Notes
- Serve with breaded eggplants fried in oil and rice.