Good Housekeeping UK

Vegetable katsu curry

Name: Vegetable katsu curry
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 225 mL (8 fl oz) vegetable oil, for frying; 1 onion, grated; 3 garlic cloves, crushed; 2 tbsp. medium curry powder; 1/2 tsp. ground turmeric; 2 tbsp. cornflour; 15 g (1/2oz) miso paste sachet or 1 vegetable stock cube; 2 tbsp. runny honey; 1 medium sweet potato, peeled and cut into 1cm (1/2in) slices; 125 g (4oz) panko breadcrumbs; 100 g (3 1/2oz) plain flour; 2 medium eggs, whisked; 1 aubergine, cut into 1cm (1/2in) slices; 1 courgette, cut into 1cm (1/2in) slices; steamed rice and edamame beans, to serve

Vegetarian food sometimes lacks texture, but the golden coating on these vegetables provides a satisfying crunch.

By The GH Kitchen TeamPublished: 26 February 2015

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Cal/Serv:

649

Ingredients

225 ml (8 fl oz) vegetable oil, for frying
1 onion, grated
3 garlic cloves, crushed
2 Tbsp. medium curry powder
1/2 tsp. ground turmeric
2 Tbsp. cornflour
15 g (1/2oz) miso paste sachet or 1 vegetable stock cube
2 Tbsp. runny honey
1 medium sweet potato, peeled and cut into 1cm (1/2in) slices
125 g (4oz) panko breadcrumbs
100 g (3 1/2oz) plain flour
2 medium eggs, whisked
1 aubergine, cut into 1cm (1/2in) slices
1 courgette, cut into 1cm (1/2in) slices
steamed rice and edamame beans, to serve

Directions

1. Step 1
  For the katsu sauce, heat 1tbsp of the oil in a large saucepan. Add grated onion and cook for 10min, then the garlic, curry powder and turmeric and cook for 2min. In a small cup, mix the cornflour with 2tbsp water to form a paste. Pour 450ml (15fl oz) boiling water into the pan with the miso paste or crumbled stock cube. Add the cornflour paste, bring to the boil and simmer for 15min until thickened. Stir in the honey and cover to keep warm.
2. Step 2
  Put the sweet potato slices into a microwavable bowl, cover with clingfilm and microwave on high for 2-3min until just tender. Put breadcrumbs, flour and eggs on three separate trays. Coat all the vegetables in the flour, then dip each in the
  egg, followed by the breadcrumbs, to coat evenly.
3. Step 3
  Heat remaining oil in a large, deep pan over a medium heat until a little pinch of Panko sizzles and browns in 10sec. Shallow fry vegetables in batches for 1-2min per side, scooping out with a slotted spoon when golden, and then draining on kitchen paper.
4. Step 4
  Pour katsu curry sauce over the veg and serve with steamed rice and edamame beans or peas alongside, if you like.
  
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Per Serving:

Calories: 649
Fibre: 8 g
Total carbs: 72 g
Sugars: 14 g
Total fat: 33 g
Saturated fat: 4 g
Protein: 13 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time