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




Squash Meat:

  1. Pre-heat over to 200C.
  2. De seed and cut butternut squash into 0.5cm slices
  3. Dry the slices with paper towel then dip first in vegan egg and then in panko breadcrumbs.
  4. Heat rapeseed oil in a pan (I use a small sauce pan so I don’t need to use much oil)
  5. Fry the panko covered slices for 1 min each side.
  6. 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)


  1. Sweat the onion for a couple of mins
  2. Add the garlic and carrots. Continue to sweat on low heat for 10 mins
  3. Add brown rice flour and curry powder, turmeric, cumin and ginger. Cook for 1 more min
  4. Add stock and stir chosen sweetener (maple or coconut sugar), bay leaves and tamari sauce.
  5. Simmer for 20 mins (at same time out the Squash slices in the over for 20 mins)
  6. Then add Grama masala and stir for 1 more min Then sieve the sauce.
  7. 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!