Butternut Katsu Curry
Prep Time
- Prep | 10 minutes
- Cook | 35 minutes
- Ready in | 35 minutes
Utensils
- 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
NUTRITION PER 1 SERVING
ALLERGY INFO
Contains Gluten | Contains Soy
Method
- Preheat oven to 200 degree. Cut butternut lengthways, place on a baking tray, bake for 15 minutes.
- 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.
- 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
- 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.
- Plate up butternut pumpkin, pour sauce evenly over butternut dress with pickled ginger and spring onion. Enjoy.
