Sort ingredients
cburns1
QR Code
Listen
Pdf
Prepare the vegetables: slice the aubergine, sweet potato, and butternut squash
Set up a breading station with plain flour, plant milk, and panko breadcrumbs
Coat each vegetable piece in flour, then dip in plant milk, then coat with panko breadcrumbs
Heat vegetable oil and fry the breaded vegetables until golden and crispy
For the curry sauce: chop the onion, carrot, garlic, and ginger
Heat olive oil and sauté the onion, carrot, garlic, and ginger
Add curry powder, ground coriander, cumin, and turmeric, stirring well
Sprinkle in plain flour and mix to combine
Pour in vegetable broth and coconut milk
Add soy sauce and simmer until sauce thickens
Serve the crispy katsu vegetables over rice with curry sauce
Garnish with spring onion and red chilli