Vegetable katsu curry

Vegetable katsu curry

Ingredients

serves 2
  • •100g rice
  • •4 tbsp plain flour
  • •¼ tsp sea salt
  • •¼ tsp garlic powder
  • •100ml water
  • •100g panko breadcrumbs
  • •1 tsp sesame seeds (optional)
  • •½ tbsp olive oil

  • Any veggies:

  • •1 medium aubergine, sliced 1cm thick
  • •1 large courgette, sliced 1cm thick
  • •½ butternut squash, sliced 0.5cm thick
  • •1 medium sweet potato, sliced 0.5cm thick

  • Sauce

  • •Katsu curry sauce (see recipe)

  • Sides

  • •4 tbsp pickled radishes (see recipe)
  • •50g mixed salad leaves

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Prepare a large baking tray.
  2. 2. In a shallow bowl, mix the flour, salt, garlic and water to make a thin paste. Sprinkle the breadcrumbs and sesame seeds on a plate. Coat the vegetable slices in the paste, shake off excess, then press into the breadcrumbs. Place each slice on the tray and drizzle with the olive oil.
  3. 3. Bake the butternut squash for 30 minutes, sweet potato for 25 minutes, aubergine for 20 minutes, and courgette for 10 minutes, turning halfway. Increase heat to 220°C and bake for 10 more minutes, or until crispy. Alternatively, cook in an airfryer - cook the butternut squash for 20 minutes, sweet potato for 18 minutes, aubergine for 15 minutes, and courgette for 10 minutes, turning halfway, or until crispy.
  4. 4. Cook the rice.
  5. 5. Make the curry sauce.
  6. 6. When the veggies are almost ready, gently reheat the sauce for 5 minutes. Assemble the bowls with rice and vegetable slices. Pour the sauce over the vegetables. Serve with the pickled radishes and salad leaves.
Baker Beanie Author

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