Katsu Curry Stir Fry with Crispy Potatoes
Ingredients
- For Katsu curry sauce
- Scallions: 3 sliced
- Carrot: 1 sliced
- Ginger: 1T grated
- Chineses 5 spice: 1/2 T
- Madras curry powder: 1/2 T
- Sambar masala powder: 1/2 T
- Peanut butter: 2 T
- Xylitol/Brown sugar: 2 T
- Soya sauce/Tamari: 2 T
- Liquid smoke: splash
- Water: 11/2C
- Sesame oil: 1 T
- For crispy potatoes
- Potatoes: 2 cut in cubes
- Sesame oil
- Cold water
- Salt
Preparation
Heat sesame oil in a pan and add ginger, onions, carrots and spices
When onions begin to soften add the remaining ingredients
Blend into a smooth paste with water
Cut potatoes into cubes and immerse in cold water for 15 minutes
Heat sesame oil in a pan
Drain and tip potatoes into the hot oil
Fry till golden brown
Transfer into a bowl and sprinkle with salt
Assemble dish by adding a few T of Katsu sauce to cooked noodles and mixing in stir fried veg of choice. I stir fried broccoli and carrots in sesame oil and tamari . I topped noodles with potatoes