Vegan Butternut Katsu Curry
A tasty vegan twist on the ever-popular Japanese favourite chicken katsu curry, featuring ‘escalopes’ of sweet butternut squash.
Hands-on time 30min. Cooking time about 40min. Serves 4
● 500g butternut squash (from the neck end), about 10cm long
● 2tsp vegetable oil, plus extra to shallow fry
● 75g panko breadcrumbs
● 2tsp vegan mayonnaise, we used Hellmann’s
● Salad leaves
● Cooked sticky rice, to serve
FOR THE PICKLE
● 75ml rice vinegar
● 60g caster sugar
● 100g radishes, thinly sliced
● ½ red chilli, deseeded and thinly sliced, optional
FOR THE CURRY SAUCE
● 1tbsp sunflower oil
● 1 onion, grated
● 2.5cm piece fresh root ginger, peeled and grated
● 2 garlic cloves, crushed
● 2tbsp mild curry powder
● 1tbsp plain flour
● 2tsp tomato purée
● 350ml vegan vegetable stock
● 100ml coconut milk
● 1tbsp light soy sauce
● 2tsp caster sugar
1 Preheat oven to 200°C (180°C fan) mark 6 and line a baking sheet with baking parchment. Peel the squash neck and slice evenly into 4 slices lengthways, about 2cm thick. Brush both sides of each slice with oil and arrange in a single layer on the lined sheet. Season.
2 Roast the slices for 20-25min, or until just tender – you want them to still hold their shape. Cool completely.
3 Meanwhile, make the pickle. Heat vinegar, sugar, 75ml water and a pinch of salt in a small pan, stirring until dissolved. Put radishes and chilli, if using, in a small bowl, pour over the pickling liquid and set aside to cool.
4 For the sauce, heat oil in a medium pan over low-medium heat and fry onion for 7-8min, until softened. Add ginger and garlic and cook for 1min, then stir in curry powder, flour and tomato purée. Cook for 1min, then gradually whisk in stock and coconut milk. Add soy sauce and sugar. Bring to the boil, whisking, then simmer for 10-15min, until thickened. Blend until smooth. Return to the pan, if needed.
5 Put breadcrumbs in a shallow bowl. Pat the cooled butternut squash slices dry with kitchen paper, then brush on both sides with mayonnaise. Press into the breadcrumbs to coat well. Heat a thin layer of oil in a large, non-stick frying pan over medium-high heat. Fry the butternut slices for 4-5min per side, or until golden, turning carefully with a fish slice. Drain briefly on kitchen paper.
6 Arrange salad on 4 plates and drizzle over some of the pickling liquid, then top with some of the pickles, drained. Reheat the curry sauce, if needed, and spoon on to the plates. Top with the sliced butternut katsu. Serve with sticky rice and the remaining pickles on the side.
PER SERVING
306cals, 4g protein, 19g fat (5g saturates), 28g carbs (15g total sugars), 5g fibre GET AHEAD
Make the curry sauce a day ahead; cool, cover and chill. Reheat gently to serve and complete recipe. The pickles will keep, chilled, for up to 2 weeks in a jar or airtight container.