Pumpkin Katsu Curry

How to make Pumpkin Katsu Curry

1. 1. Preheat oven to 180c.Place the pumpkin wedges onto a lined baking tray and drizzle generously with olive oil and salt for full coverage. Roast the pumpkin for about 20 mins or until soft.

2. 2. When the pumpkin is ready, set aside half of the wedges for the curry sauce mix and the remainder to be coated with panko breadcrumbs.

3. 3. Prepare 3 separate bowls of plain flour, beaten eggs and panko crumbs. Sprinkle the All Spice, salt and pepper into the flour and mix well.

4. 4. Coat each pumpkin wedge with the flour first, then the egg, and coat thoroughly with the breadcrumbs, press in for good coverage. Place each wedge onto a plate and set aside.

5. 5. Cook the rice as per the pack instructions and set aside. Keep the lid on the pan and it will keep warm.

6. 6. To make the curry sauce, add the butter to a pan and sauté the onion until soft (about 4-5mins) then add the garlic, ginger, apple, half of the roasted pumpkin wedges, curry powder and turmeric. Mix well and cook for 2 mins. Sprinkle the flour over the dry ingredients and mix well.

7. 7. Gradually add the stock, coconut milk and miso, mixing continuously then let it simmer for 8-10 minutes (simmer for longer if you would like a thicker sauce) before then blending into a smooth thick sauce.

8. 8. For the pumpkin katsu, heat up 1-2 inches of oil in a medium sized deep pan. Place the coated pumpkin katsu into the pan and cook on each side until golden brown and then place each wedge onto a wire rack while you prepare the dish.

9. 9. To serve, place 3-4 crispy pumpkin wedges over a bed of Tilda rice. Add a couple of large scoops of the curry sauce. Sprinkle with dried seaweed, sesame seeds and slices of radish and cucumber. Enjoy!