Butternut Katsu Curry

butternut katsu curry
Prep Time
  • Prep | 10 minutes
  • Cook | 35 minutes
  • Ready in | 35 minutes
  • Blender
  • Small Sauce Pan
  • 3 Bowls
  • Medium Fry Pan
Ingredients we send
  • Butternut Pumpkin
  • Pickled Ginger
  • Carrot
  • Spring Onion
  • Garlic
  • Vegetable Stock Cube
  • Tomato Paste
  • Panko Crumbs
  • Long Grain White Rice
  • Spice Pack (Garam Masala, Curry Powder and Turmeric Powder)
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
  • 1 Cup of Plant-Based Milk or Any For Couple Size / 2 Cups For Family Size
  • 1 Cup of Plain Flour or Any For Couple Size / 2 Cups For Family Size
  • 1 Cup of Water For Couple Size / 2 Cups For Family Size

Contains Gluten | Contains Soy


  1. Preheat oven to 200 degree. Cut butternut lengthways, place on a baking tray, bake for 15 minutes.
  2. Prepare sauce, chop carrot, garlic finely. Heat oil in a pan, sauté garlic and carrot for 2-3 minutes. Add tomato paste and a dash of water and  spice pack sauté for 2-3 minutes, then add water (see “ingredients you’ll need” for measurements). Simmer for 6-10 minutes, blend until smooth, and set aside.
  3. Rinse rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 18 mins or until tender and the water is absorbed
  4.  Place milk, plain flour and panko crumbs into 3 separate bowls. Dip butternut pumpkin into milk, then flour, coat in panko crumbs, pan fry for 3-4 minutes on each side until crispy.
  5. Plate up butternut pumpkin, pour sauce evenly over butternut dress with pickled ginger and spring onion. Enjoy.

Ready to get started?