Veg Katsu Curry
Serves 4
20 mins prep
30 mins cook
50 mins total
Veg Katsu Curry is a warming and comforting dish featuring aubergine, butternut squash, and sweet potato, served with a classic curry sauce. Perfect for recreating that nostalgic feeling of eating katsu curry at Wagamama with family and friends.
0 servings
1: Prepare the vegetables by peeling and slicing the aubergine, sweet potato, and butternut squash. 2: To make the curry sauce, sauté the chopped onion, carrot, garlic, and ginger in olive oil until softened. 3: Add curry powder, ground coriander, cumin, turmeric, and flour, stirring for a minute. 4: Pour in the veg broth and coconut milk, bringing to a simmer. 5: Allow the sauce to cook for about 15 minutes, seasoning with soy sauce at the end. 6: In a separate pan, heat vegetable oil for frying the prepared vegetables. 7: Dredge the vegetables in plain flour, dip in plant milk, then coat with panko breadcrumbs. 8: Fry the coated vegetables until golden brown and crispy. 9: Serve the fried vegetables with curry sauce on top and garnish with rice, spring onion, and red chilli.