Mmmm, I love me a Japanese-style curry: popularly known as katsu and made of breaded deep-fried pork fillet (katsu means pork in Japanese) covered in rich curry sauce, veggie versions with pumpkin croquettes are often found in restaurants too. I made a healthier version at home using shallow-fried seasonal squash and green beans, and making the sauce from scratch. I think it’d also be nice with potato, tofu or even aubergines.
Healthy Japanese pumpkin curry: recipe
Ingredients
- 1 patty pan squash, or half a kabocha (Japanese pumpkin). Sweet potato or regular pumpkin would probably do as well if you can't find those.
- 10-12 green beans
- Sticky rice, to serve
- 1 white onion
- 1 clove garlic
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1tsp sake
- 1 tbsp medium curry powder
- 1/2 tsp garam masala powder
- 500ml hot vegetable stock (I used Marigold bouillon powder)
- 1 tsp cornflour
Method
- Cut the squash into 1/2 cm slices, avoiding the core. Heat a wok with some oil and cook the squash on a medium heat, turning often until caramelised and soft throughout - should take about 20 minutes. Top & tail the green beans, halve and parboil for 5 minutes until just soft.
- For the sauce: slice the onion, press the garlic and gently fry together with a little oil for 10 minutes until soft and golden. Add the cornflour and mix for a minute, then add the liquid ingredients and spices. Bring to the boil and simmer for 15-20 minutes until reduced and thickened. (If the sauce still looks thin, mix in a little more cornflour dissolved in hot water.)
- Whizz the sauce roughly with a stick blender to break up the onions a bit, then press through a sieve and return to the heat for 5 minutes more. Leave to cool a little bit before serving - just layer rice and the vegetables in a bowl and spoon over the lovely sauce.
Recipe from www.whatkatiedoes.net
yum! definitely trying this.
YUM, definitely going to make this, thanks!
This looks so yummy! Will definitely be trying this out!
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