A healthy alternative to the famous Japanese dish.
Delicious Katsu curry sauce served with crunchy vegetable slices.
Serves 4 people
- 1 Onion
- garlic 4 cloves
- 2 chopped carrots
- 2tbs brown rice flour
- 1 tbs curry powder/ 1tsp turmeric/cumin/ginger
- 600ml stock
- 1 tbs maple syrup (or coconut sugar)
- 1tbs Tamari sauce
- 2 bay leaf
- 1 tbs Grama Masala
The Butternut squash ‘meat ‘
- 1 Butter Nut Squash. (you can use sweet potato, aubergine or pumpkin slices if you would rather)
- panko breadcrumbs
- 1 vegan egg (I use follow your heart vegan egg mix)
- 2 tbs rapeseed oil
- Pre-heat over to 200C.
- De seed and cut butternut squash into 0.5cm slices
- Dry the slices with paper towel then dip first in vegan egg and then in panko breadcrumbs.
- Heat rapeseed oil in a pan (I use a small sauce pan so I don’t need to use much oil)
- Fry the panko covered slices for 1 min each side.
- Place in baking tray ready to cook
(This is when I make the sauce. When the sauce is simmering put the squash in for 20 mins to finish cooking)
- Sweat the onion for a couple of mins
- Add the garlic and carrots. Continue to sweat on low heat for 10 mins
- Add brown rice flour and curry powder, turmeric, cumin and ginger. Cook for 1 more min
- Add stock and stir chosen sweetener (maple or coconut sugar), bay leaves and tamari sauce.
- Simmer for 20 mins (at same time out the Squash slices in the over for 20 mins)
- Then add Grama masala and stir for 1 more min Then sieve the sauce.
- Assemble your plate of food and top with the hot sauce (the sauce keeps in the fridge for a week)
Serve with rice and salad leaves and pour the sauce over the breaded BNS!