A kid-friendly Katsu Curry Sauce packed with hidden vegetables. Brilliant for getting some added nutrition into your fussy eaters!
My daughter has really been getting into curries and more spicy food lately. It’s a brilliant step forward after years of rejecting them so I’m leaning into it as much as possible.
You know I’m a big fan of Hidden Veggie Recipes so I thought I would combine the two and make a Hidden Veg Katsu Sauce.
This recipe has four vegetables blended into the katsu sauce. Cauliflower, courgette, carrots and red peppers.
I did try out adding more veggies but I wanted to keep the flavour of the sauce as similar as possible to the original taste and this combo and quantity has worked out perfectly.
The first step is to make the base of the katsu curry by frying some onions and garlic in oil.
Add in garlic along with curry powder and flour.
The amount of curry powder you use will really depend on your child’s tolerance for spice. I used 2 tablespoon as my daughter likes a small amount of heat. There is a definite kick to the sauce but it’s not super spicy.
However if your kids prefer a much milder sauce then try it initially with only 2 tablespoon of curry powder.
Add in honey, soy sauce and stock, along with the chopped veggies.
Bring to the boil and then simmer for 20 minutes until the veg has cooked.
Blitz the sauce until it is completely smooth.
You can either use a hand blender directly in the dish or transfer into a stand blender.
I served the sauce up with a tempura battered chicken fillet, rice and some veggies on the side.
You can either serve the sauce in it’s own separate bowl like I have, or pour it over the chicken and rice, whatever your kids prefer.
If you try this recipe then please come back and let me know what you think. Add your thoughts to the comments below or tag me on social media.
A kid-friendly Katsu Curry Sauce packed with hidden vegetables. Brilliant for getting some added nutrition into your fussy eaters!
Ingredients
1 tbsp oil
1 onion, diced
3 garlic cloves, chopped
1 or 2 tbsp of mild curry powder
2 tbsp plain flour
2 tbsp honey
2 tbsp soy sauce
1 litre vegetable stock
1 large carrot, diced
150g courgette, diced
150g cauliflower, chopped
1 red pepper, chopped
Instructions
Add the oil and onions to a large saucepan or casserole dish on the hob and cook for 3-4 minutes until the onions have softened.
Add the garlic, curry powder and flour, mix well and cook for 1 minute.
Add the honey, soy sauce and vegetable stock, along with the veggies.
Bring to the boil and reduce to a simmer for 20 minutes.
Use a hand blender to blitz the sauce until completely smooth. You can also transfer it into a stand blender.
Serve with breaded or battered chicken, rice and veggies on the side.
Notes
This recipe makes approximately 12 small servings of the Katsu Curry Sauce. Leftovers will keep in the fridge in an airtight jar or container for up to 3 days and can be reheated on the hob or in the microwave.
The sauce can also be frozen. Defrost in the fridge overnight and reheat as above.
