Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4 to 6
Prep: 25 mins
Cook: 60 mins
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I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES There’s something incredibly comforting about a hotpot, isn’t there? For me, it evokes images of a bustling kitchen, the gentle simmer of ingredients, and the promise of a deeply satisfying meal that warms you from the inside out. Hotpots, particularly in English cuisine, have a distinguished and long-standing history, often associated with hearty, no-fuss cooking designed to feed a family after a long day of work.
The most famous iteration, perhaps, is the Lancashire Hotpot, a truly iconic dish featuring lamb or beef, slow cooked with onions and carrots, and topped with beautifully sliced potatoes that crisp up golden in the oven. It’s a testament to the ingenuity of traditional English cooking, transforming simple, readily available ingredients into something truly special.
Historically, these dishes were born out of necessity and resourcefulness. Before refrigeration, a hotpot was a brilliant way to use up leftover meat and vegetables, allowing flavours to meld and deepen over a long, slow cook. It was a one-pot wonder, providing both warmth and sustenance, often left to gently bubble on the hearth while families were out working. While the classic versions are undeniably delicious, I’ve always been fascinated by how these traditional concepts can evolve to meet modern tastes and dietary considerations. My kitchen is a place of experimentation, and I love taking these time-honoured ideas and giving them a contemporary, plant-based twist without sacrificing any of the comforting essence.
The Evolution of the Bean Hotpot
This is where my Spicy Bean Hotpot with Crispy Potato Topping comes into its own. It’s a loving nod to its predecessors but re-imagined for today’s palate. Instead of meat, I’ve harnessed the incredible power and versatility of beans – a staple in so many global cuisines but often underutilised as the star in English dishes. Beans provide a fantastic source of protein, fibre, and essential nutrients, making this bean hotpot not just delicious, but incredibly wholesome and filling.
I’ve layered in a medley of vegetables and a thoughtful blend of spices to create a rich, warming, and slightly fiery stew that perfectly complements the golden, crisp potatoes on top. It retains that essential “hotpot” character – a bubbling, flavourful base crowned with a delightful crunch – but offers a vibrant, vegetarian alternative that’s both affordable and deeply satisfying. It’s a dish I feel fits perfectly into contemporary English cuisine, offering a taste of tradition with a fresh, spicy, and plant-forward outlook.
Ingredients
For the Bean Hotpot Base:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 red capsicum, deseeded and diced
- 1-2 fresh red chillies, deseeded and finely chopped (adjust to taste)
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- Pinch of cayenne pepper (optional, for extra heat)
- 1 x 400g can chopped tomatoes
- 1 x 400g can passata
- 1 vegetable stock cube, dissolved in 200ml hot water
- 1 x 400g can black beans, drained and rinsed
- 1 x 400g can cannellini beans, drained and rinsed
- 1 x 400g can kidney beans, drained and rinsed
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Small handful fresh parsley or coriander, chopped (for garnish)
For the Crispy Potato Topping:
- 3-4 large (approx. 700g) potatoes, such as Maris Piper or King Edward, peeled
- 1 tbsp olive oil
- Salt and freshly ground black pepper
Suggested Equipment
- Large, oven-safe casserole dish or deep, oven-proof pan (approx. 2.5-3 litre capacity)
- Sharp kitchen knife
- Chopping board
- Measuring spoons
- Can opener
- Strainer/colander
- Mandoline slicer (optional, for potato slicing)
- Wooden spoon or spatula
Instructions
- Prepare the Base: Heat 2 tbsp olive oil in a large, oven-safe casserole dish or deep pan over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes until softened.
- Add Aromatics & Spices: Stir in the minced garlic, diced red capsicum, and chopped fresh chillies. Cook for another 3-4 minutes until the capsicum starts to soften. Add the smoked paprika, ground cumin, dried oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Build the Sauce: Pour in the chopped tomatoes, passata, and vegetable stock. Add the bay leaf. Bring the mixture to a gentle simmer, then reduce the heat, cover, and let it cook for 15 minutes, allowing the flavours to develop.
- Add the Beans: Stir in the drained and rinsed black beans, cannellini beans, and kidney beans. Cook for another 5 minutes, uncovered, to allow the beans to warm through and absorb the flavours. Taste and season with salt and freshly ground black pepper as needed. Remove the bay leaf.
- Prepare Potatoes: While the bean mixture is simmering, preheat your oven to 200°C (180°C fan/Gas Mark 6). Thinly slice the peeled potatoes, about 2-3mm thick. I find a mandoline slicer works wonders for even slices, but a sharp knife is perfectly adequate.
- Assemble the Hotpot: Pour the bean hotpot base into your oven-safe dish (if not already in one). Arrange the thinly sliced potatoes over the top, overlapping them slightly to create a tight, even layer.
- Crisp the Topping: Drizzle the potatoes with 1 tbsp olive oil and season generously with salt and pepper. Bake in the preheated oven for 30-40 minutes, or until the potatoes are golden brown and wonderfully crispy.
- Serve: Remove from the oven and let it stand for a few minutes. Garnish with fresh chopped parsley or coriander before serving. This Spicy Bean Hotpot is a meal in itself!
Notes
- Customising the Spice Level: The chillies and cayenne pepper are what give this bean hotpot its “spicy” kick. If you prefer a milder flavour, reduce the amount of fresh chilli or omit the cayenne altogether. For extra heat, leave some seeds in the chillies or add a pinch more cayenne. A dash of hot sauce stirred into individual portions at the table is also a great option.
- Potato Perfection: For the ultimate crispy topping, ensure your potato slices are consistently thin – this is where a mandoline can be a real asset. Patting them dry with kitchen paper before arranging can also help. Don’t be shy with the oil, salt, and pepper on the topping; they contribute significantly to the flavour and crispness.
- Bean Variations: Feel free to experiment with different types of beans! Chickpeas, borlotti beans, or even a mix of tinned lentils can work wonderfully in this recipe, offering slight variations in texture and flavour.
- Vegetable Additions: This hotpot is incredibly versatile. Spinach or kale can be wilted into the bean mixture during the last 5 minutes of simmering. Diced zucchini or mushrooms could also be added with the red capsicum.
- Make Ahead & Storage: The bean base can be made a day in advance and stored in the fridge. When ready to serve, reheat the base, top with fresh potato slices, and bake. Leftovers will keep in an airtight container in the fridge for 3-4 days. You can also freeze portions of the bean base (without the potato topping) for up to 3 months. Thaw completely before reheating and adding the fresh potato topping.
- Serving Suggestions: While this hotpot is a complete meal, a simple side of crusty bread for dipping into the rich sauce is always welcome. A fresh green salad with a light vinaigrette would also offer a lovely contrast.
Nutrition
Per estimated serving, based on 6 servings:
- Calories: ~350-400 kcal
- Protein: ~18-22g
- Carbohydrates: ~50-55g (of which ~10-12g sugar)
- Fat: ~8-10g (of which ~1-2g saturated)
- Fibre: ~15-20g
- Sodium: ~400-500mg (depending on stock and seasoning)
This spicy bean hotpot is a fantastic source of plant-based protein and fibre, making it incredibly satiating. It’s also rich in vitamins and minerals from the variety of vegetables and beans.
Note: Nutritional values are approximate and can vary based on specific brands and quantities of ingredients used.
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