After all the exercise and walking this week again I was thinking of a quick and simple meal I could throw together. What better than to put a pan of rice on, oven on and scampi roasting away on a baking tray and a curry sauce which takes less than 10 minutes to make?? Nothing better than!!!

I’ve written about this Katsu curry before and it’s so so simple. A tasty sauce that’s made in quick time yet is so rewarding. The downside…..the sauce has a good texture to it having been blitzed with a hand blender right at the end….however my hand blender blew up during this process but this didn’t stop the dish being a tasty little number….👍

Ingredients-

3 tbsp of vegetable oil, 1 large onion finely diced, 2 heaped tsp of garlic and ginger paste, 2 tbsp of curry powder, 1 tsp of turmeric, 1 tbsp of plain flour, 300ml of vegetable stock ( I just use the Knorr stock cubes), 100ml of coconut cream.

Method-

Heat the vegetable oil in a pan. When it’s hot add in your onion and fry this off for 5 minutes until it’s nice and translucent.

After 5 minutes add in garlic and ginger paste giving it a good swirl around the pan.

After a minute add your curry powder and turmeric.

Give your pan a good stir making sure everything is coated.

Add the flour, again giving it a good stir. This is your thickening agent. Once you add the stock you’ll see the dish come together.

Add in the stock a little at a time, you will see the dish instantly thicken.

Add more stock…..

Once you’ve added the 300ml you will have a nice smelling curry base sauce.

Add in the coconut milk.

Give the pan a good stir. Ideally at this point you blitz the sauce but as mentioned my hand blender blew up 😔 so I left it as it was.

The scampi took 15 minutes in the oven. The sauce was finished before the scampi was which gives you an example of how quick and easy this dish was. I served mine with boiled / steamed basmati rice.

Simple but over the top tasty Katsu curry sauce !!!

Thank you for reading my ramblings if you have !!