Butternut squash katsu curry

Name: Butternut squash katsu curry
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 500 g butternut squash (from the neck end), about 10cm long; 2 tsp. vegetable oil, plus extra to shallow fry; 75 g panko breadcrumbs; 2 tsp. vegan mayonnaise, plus extra to serve, we used Hellmann’s; Salad leaves, to serve; Cooked sticky rice, to serve; 75 mL rice vinegar; 60 g caster sugar; 100 g radishes, thinly sliced; 1/2 red chilli, deseeded and thinly sliced (optional); 1 tbsp. sunflower oil; 1 onion, grated; 2.5cm piece fresh root ginger, peeled and grated; 2 garlic cloves, crushed; 2 tbsp. mild curry powder; 1 tbsp. plain flour; 2 tsp. tomato purée; 350 mL vegan vegetable stock; 100 mL coconut milk; 1 tbsp. light soy sauce; 2 tsp. caster sugar

A tasty vegan twist on the ever-popular Japanese dish, featuring ‘escalopes’ of sweet butternut squash.

By The Good Housekeeping Cookery TeamUpdated: 06 December 2023

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Golden butternut squash 'cutlets' coated in a crunchy panko crust boast the perfect balance of textures – crispy on the outside, tender on the inside. Paired with a rich and aromatic curry sauce, this katsu curry recipe will transport you to the bustling backstreets of Tokyo after one bite. Serve over sticky rice and don't forget the pickles – their tangy crunch adds a refreshing contrast to this comforting dish.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Cal/Serv:

306

Ingredients

500 g
butternut squash (from the neck end), about 10cm long
2 tsp.
vegetable oil, plus extra to shallow fry
75 g
panko breadcrumbs
2 tsp.
vegan mayonnaise, plus extra to serve, we used Hellmann’s
Salad leaves, to serve
Cooked sticky rice, to serve

For the pickle

75 ml
rice vinegar
60 g
caster sugar
100 g
radishes, thinly sliced
1/2
red chilli, deseeded and thinly sliced (optional)

For the curry sauce

1 Tbsp.
sunflower oil
1
onion, grated
2.5cm piece fresh root ginger, peeled and grated
2
garlic cloves, crushed
2 Tbsp.
mild curry powder
1 Tbsp.
plain flour
2 tsp.
tomato purée
350 ml
vegan vegetable stock
100 ml
coconut milk
1 Tbsp.
light soy sauce
2 tsp.
caster sugar

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a baking sheet with baking parchment. Peel the squash neck and slice evenly into 4 slices lengthways, about 2cm thick. Brush both sides of each slice with oil and arrange in a single layer on the lined sheet. Season.
2. Step 2Roast the slices for 20-25min, or until just tender – you want them to still hold their shape. Cool completely.
3. Step 3Meanwhile, make the pickle. Heat vinegar, sugar, 75ml water and a pinch of fine salt in a small pan, stirring until dissolved. Put radishes and chilli, if using, in a small bowl, pour over the pickle liquid and set aside to cool.
4. Step 4For the sauce, heat oil in a medium pan over low-medium heat and fry onion for 7-8min, until softened. Add ginger and garlic and cook for 1min, then stir in curry powder, flour and tomato purée. Cook for 1min, then gradually whisk in stock and coconut milk. Add soy sauce and sugar. Bring to the boil, whisking, then simmer for 10-15min, until thickened. Blitz with a stick blender (or in a blender) until smooth. Return to pan, if needed.
5. Step 5Put breadcrumbs in a shallow bowl. Pat the cooled butternut squash slices dry with kitchen paper, then brush on both sides with mayonnaise. Press into the breadcrumbs to coat well. Heat a thin layer of oil in a large, non-stick frying pan over medium-high heat. Fry the butternut slices for 4-5min per side, or until golden, turning carefully with a fish slice. Drain briefly on kitchen paper.
6. Step 6Arrange salad on 4 plates and drizzle over some of the pickling liquid, then top with the drained pickles. Reheat the curry sauce, if needed, and spoon on to the plates. Top with the sliced butternut katsu. Serve with sticky rice and a squeeze of vegan mayonnaise on top of the katsu, if you like.