Shopping List

• 1 pouch of Sharwood’s Japanese Katsu Curry Simmer Sauce
• 1 large potato, chopped into cubes
• ½ small eggplant, chopped into cubes
• 1 small carrot, sliced
• ½ capsicum
• 1 small onion, sliced or chopped
• 3-4 garlic cloves, roughly chopped
• Salt and pepper to taste
• Optional -
• Mushrooms
• Chilli flakes
• Garam
• Sugar

Instructions

1. In a small pot on medium heat, add olive oil, garlic, onion, carrots and potatoes and fry for 1-2 minutes.
2. Add ½ cup boiling water and simmer to cook the potatoes (water will evaporate).
3. Add eggplant & mushrooms and add Sharwood’s Japanese Katsu Curry Simmer Sauce.
4. Season with salt, pepper, sugar, chilli flakes, garam masala (all optional).
5. Add water if needed for preferred consistency.
6. Serve cooked rice, pour curry sauce with vegetables and add furikake seaweed on top of rice (optional) to serve.