Pumpkin Katsu Curry
This recipe is a vegan twist on a classic favorite - pumpkin katsu curry. The dish features crispy slices of pumpkin coated in a batter and panko breadcrumbs, then air-fried until golden and crunchy. The katsu sauce is made with a flavorful blend of diced carrots, onions, ginger, garlic, curry powder, turmeric, miso, soy sauce, agave, vegetable stock, and coconut milk, simmered until thick and creamy. Serve the pumpkin katsu with rice, cucumber rib
Serves: 2
50 minutes
Cook time
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Ingredients
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- 1/2 small pumpkin, sliced & peeled
- Cornstarch
- 40g flour
- 30g cornstarch
- 150ml dairy-free milk
- Panko breadcrumbs
- Salt
- Oil spray
- Large carrot, diced
- Large white onion, diced
- Thumb ginger, minced
- 4 cloves garlic, minced
- 2 tbsp mild curry powder
- 2 tsp turmeric
- 1 tbsp brown miso
- 1 tbsp soy sauce
- Agave
- 1 vegetable stock cube
- 100ml boiling water
- Can coconut milk
- Cucumber ribbons
- Sesame seeds
- Spring onions, sliced
🔄Issy Sedgwick's Suggested Substitutes
Pumpkin butternut squash
Dairy free milk any plant-based milk (such as almond, soy, oat, or coconut milk)
Panko breadcrumbs regular breadcrumbs or crushed cornflakes
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