There is something about a Katsu curry that screams takeaway night, crispy golden pieces of Tofu sticky rice and that gorgeous, silky, mild spiced curry sauce generously pored over the top.

But here's the best part....

You really do not need to order it in.

The homemade version is ridiculously easy to make, and best of all you can tweak it to exactly how you like it and once you see how easy it is to make you'll wonder why you ever ordered in. 

This is Alfie's favourite Curry, I always joke that it's carrot curry and he turns his nose up, but once make he eats it for the next few days, dinner and lunches too. He loves to help with the breadcrumb step which I find easier with three saucers, corn flour, milk and breadcrumbs, moving from one to the other. 

Recipe

Curry Sauce

• 1 onion, finely chopped 
• 2 garlic gloves, finely chopped
• 2 large Carrots, chopped 
• 1 thumb sized piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp ground Turmeric
• 1/4 tsp chilli powder
• 1 tbsp tomato puree
• 200 ml coconut milk (can use veg stock if you are watching calories)
• 100 ml water 
• 2 tsp Rice wine vinegar
• 1 tbsp  maple syrup 
• 1 tbsp light Soy sauce

Rest of Ingredients

• 1 Block Firm Tofu
• Milk such as oat
• 1 tbsp Cornflour
• Panko breadcrumbs
• Rice
• 1/4 Cucumber, cut into ribbons
• 1 Carrot, peeled and cut into ribbons
• Chilli flakes to taste
• Cooked Rice (we used Basmati cooked in coconut milk)

1. To make the curry sauce cook onion and carrots in the pan for a few minutes until soft, add, garlic, ginger and cook for a few minutes, add spices and heat for a minute or two. Add coconut milk, syrup, water , cover and simmer for 20 mins.  If you have a soup maker these work fantastic, pop all the ingredients in and press sauce, let the machine do all the work.
2. Slice and cut tofu into stripes, or triangles. Place into a saucer corn flour, then saucer of milk, then breadcrumb, turning in each saucer to coat fully and pressing firmly into breadcrumbs.
3. Using a stick blender, blend the sauce until smooth., add more water if too thick  If using a soup maker this stage will be done, I like to give an extra whizz at the end to make the sauce extra smooth.
4. Heat some oil in a pan and gently fry the tofu until browned each side.
5. Make a salad of cucumber and carrot ribbons and sprinkle with chilli flakes.
6. Enjoy served with rice.