Pumpkin katsu curry
Golden, crispy pumpkin cutlet with flavour packed Japanese curry sauce. Serve with rice for a satisfying comfort meal
Ingredients
- 500 g Pumpkin
- 100 g Flour
- 100 g Panko breadcrumbs
For the curry sauce-
- 2 Cloves Garlic
- 2 tsp Minced Ginger
- 1 tsp Turmeric
- 1 tbsp Curry powder
- 1 tsp Sugar
- 1 tbsp Soy sauce
- 150 ml Coconut milk
- 300 ml Vegan chicken Stock
- 2 tsp Cornflour
Instructions
- Add all of the sauce ingredients apart from the cornflour to a sauce pan and simmer on low heat whilst you make the pumpkin cutlets.
- Cut and peel the pumpkin.
- Coat the slices in flour first then add water to the remaining flour to make a thick batter.
- Dip the pumpkin into the batter and then into the panko breadcrumbs.
- Heat some oil on medium heat for 2-3 minutes and gently lower the breaded pumpkin into the oil making sure it doesn’t stick to the pan.
- Turn the heat down to the lowest setting and leave the pumpkin to sizzle and go golden (this should take roughly 5 minutes).
- Then flip the slices and repeat the cooking for the other side.
- Mix the cornflour with 3 tbsp water into a paste and add to the curry sauce.
- Heat the curry sauce stirring continuously until thickened.
- Serve the curry with some rice drizzled in the sauce and the pumpkin cutlet on the top and enjoy!