Butternut squash katsu curry with quick-pickled radish
This veggie version of the classic katsu curry uses butternut squash to replace chicken. Fried until crisp and golden, this is served with sticky rice and a homemade curry sauce, along with fresh and tangy pickled radishes.
Ingredients
Metric
Imperial
For the curry powder
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 1 tbsp of fennel seeds
- 1 tbsp of turmeric powder
- 1 tsp black peppercorns
- 4 dried red chillies
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
For the quick pickled radish
For the curry sauce
- 2 tbsp of neutral oil
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 knob of ginger, chopped
- 2 carrots, diced
- 1 tbsp of Doves Farm Organic Plain White Flour
- 1 tbsp of tomato purée
- 750ml of vegetable stock
- 1 tbsp of soy sauce
- 1 tbsp of mirin
- 1 tsp honey
For the butternut squash katsu
- 1 butternut squash, peeled and sliced into 2 cm thick steaks
- 100g of Doves Farm Organic Plain White Flour
- 2 Freshlay Farms Golden Yolker® eggs, beaten
- 150g of Panko breadcrumbs
- neutral oil, for shallow frying
- flaky salt
For the rice
- 300g of sushi rice, rinsed and then soaked for 20 minutes
- 400ml of water
For the garnish
- 2 spring onions, finely sliced
- 1 handful of fresh coriander leaves
Equipment
- Mandoline
- Spice grinder
Method
Start by making the curry powder. Toast the spices in a dry pan until fragrant, then grind into a powder in a spice blender
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 1 tbsp of fennel seeds
- 1 tbsp of turmeric powder
- 1 tsp black peppercorns
- 4 dried red chillies
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
For the curry sauce, heat the oil in a saucepan, then add the onion, garlic and ginger and sweat down over a medium-low heat for about 15 minutes
- 2 tbsp of neutral oil
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 knob of ginger, chopped
Add in the carrots, flour, tomato purée and cook out for another 2 minutes
- 2 carrots, diced
- 1 tbsp of Doves Farm Organic Plain White Flour
- 1 tbsp of tomato purée
Meanwhile, make the butternut squash katsu. Dip each of the squash slices into flour, egg then panko, and shallow fry until golden on both sides and cooked through. Drain on kitchen paper and season with flaky salt
- 1 butternut squash, peeled and sliced into 2 cm thick steaks
- 100g of Doves Farm Organic Plain White Flour
- 2 Freshlay Farms Golden Yolker® eggs, beaten
- 150g of Panko breadcrumbs
- neutral oil, for shallow frying
- flaky salt
First drain the soaked rice well. Add the rice to a pot with the water. Bring to a boil then turn the heat down to medium-low, cover with a tea towel and lid, and cook for around 13 minutes
- 300g of sushi rice, rinsed and then soaked for 20 minutes
- 400ml of water
Remove the rice from the heat and leave to steam for another 10 minutes, then fluff up with a fork or rice paddle
To serve, spoon the rice into bowls, then top with the katsu squash steaks and ladle over the curry sauce. Garnish with the pickled radish, spring onion and fresh coriander
- 2 spring onions, finely sliced
- 1 handful of fresh coriander leaves
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