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.
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.
