This butternut squash katsu curry recipe is a game changer
Ingredients
- 500 g butternut squash (from the neck end), about 10cm long
- 2 tsp. vegetable oil, plus extra to shallow fry
- 75 g panko breadcrumbs
- 2 tsp. vegan mayonnaise, plus extra to serve, we used Hellmann’s
- salad leaves, to serve
- cooked sticky rice, to serve
- 75 mL rice vinegar
- 60 g caster sugar
- 100 g radishes, thinly sliced
- 1/2 red chilli, deseeded and thinly sliced (optional)
- 1 tbsp. sunflower oil
- 1 onion, grated
- 2.5cm piece fresh root ginger, peeled and grated
- 2 garlic cloves, crushed
- 2 tbsp. mild curry powder
- 1 tbsp. plain flour
- 2 tsp. tomato purée
- 350 mL vegan vegetable stock
- 100 mL coconut milk
- 1 tbsp. light soy sauce
- 2 tsp. caster sugar
Instructions
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