We love this pumpkin katsu curry with coconut rice - it’s a delicious and moreish dish with some amazing flavours that we absolutely adore.
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As the weather turns cooler, there's nothing more comforting than a warm, hearty meal. Pumpkin Katsu Curry combines the rich, creamy texture of pumpkin with the savoury, tangy flavours of a Japanese-style curry, creating a dish that's not only delicious but also entirely plant-based. This vegan twist on a classic Katsu Curry offers a unique and seasonal option for those looking to enjoy a flavourful, nutritious meal.
In this blog post, I’ll guide you through the steps to create this delightful dish, explore its health benefits, and share tips for making the perfect Pumpkin Katsu Curry. Also, if you want to make an even quicker Japanese Curry Sauce, check this Katsu Tofu recipe.
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What is Pumpkin Katsu Curry?
Pumpkin Katsu Curry is a plant-based adaptation of the traditional Japanese Katsu Curry, which typically features breaded and fried pork or chicken cutlets served with a thick, savoury curry sauce.
In this vegan version, pumpkin slices are coated in breadcrumbs and fried or baked until crispy, then served with a rich curry sauce and rice. The pumpkin adds a natural sweetness and creaminess to the dish, making it a satisfying and wholesome meal.
Health Benefits and Ingredients
- Rich in Vitamins and Minerals: Pumpkin is a great source of vitamins A and C, potassium, and fiber, all of which are essential for maintaining good health.
- Low in Calories: Pumpkin is low in calories, making it a great option for those looking to enjoy a hearty meal without the added calories.
- High in Antioxidants: Pumpkin contains antioxidants like beta-carotene, which help protect your body against free radicals and support a healthy immune system.
- Plant-Based Goodness: This dish is entirely vegan, providing a heart-healthy alternative to traditional meat-based Katsu Curry.
How To Make Pumpkin Katsu Curry with Coconut Rice
First of all, we should start off by preparing coconut rice. Begin by rinsing the rice in water until the water itself runs clear. Drain the rice fully, and then soak it in water for fifteen minutes. Drain it once more, and then add it to a pot with coconut milk, water, salt, and a kaffir lime leaf. Bring everything up to a boil, and then give it just one stir to ensure that everything is well mixed. Cover the pot with the lid, and then set it on low heat and cook for fifteen minutes. Turn the heat off, and then give the rice another ten minutes.
For the katsu pumpkin, we’ve got a few steps to take care of. Coat the pumpkin slices in the flour first, and then in the milk, and finally coat them well in the panko bread. Together, these flavours result in some good layers of crunchiness.
Place the prepared slices into a well-oiled air fryer basket or oven rack, and spray the tops of them with some vegetable oil. Cook the slices in the air fryer at 180˚C/355˚F for twenty minutes, remembering to flip the slices halfway through. Alternatively, you can bake the slices for thirty to thirty-five minutes at the same temperature in a pre-heated oven - or until they’re fork-tender. Your final option is to deep fry the slices in abundant vegetable oil for four to five minutes per side, or until golden brown and fork-tender.
For the curry, we can start off by preparing a wok or large saucepan. Add the oil and heat over medium-high before adding the onion and carrot. Fry the mixture until the onion turns soft and translucent - this should take five to seven minutes.
Next up, add the garlic and ginger before frying for another minute. Then, sprinkle in the flour, curry powder, and turmeric. Stir everything well to combine, and make sure that you break up any lumps of flour that form with your spoon.
Add the sugar and soy sauce, and then start to add the vegetable stock a little at a time. Make sure to add the vegetable stock a little bit at a time, stirring constantly. That’s how you avoid making any form of floury lumps in your final dish.
Blend the sauce until it’s creamy smooth, and then put it back on the heat for another five minutes. At this point, it should start thickening up. For an extra smooth texture, you can pass the sauce through a sieve, and the end result will be a delightfully smooth sauce.
Add up to one hundred and fifty grams of full-fat coconut milk until you reach the taste and consistency you like. Then, squeeze as much lime juice as you like into the curry. Alternatively, you can serve the curry without the lime juice, but with little wedges - that way people can add whatever they might like.
Place the sauce on the stovetop, and heat it gently until it’s hot. Next, serve the katsu pumpkin while it’s hot, and top it with the curry sauce with coconut curry on the side.
Tips for Perfect Pumpkin Katsu Curry
- Choose the Right Pumpkin: Use a firm pumpkin like kabocha or butternut squash for the best texture and flavour.
- Adjust the Spice Level: If you prefer a spicier curry, add a pinch of cayenne pepper or chili flakes to the curry sauce.
- Make Ahead: The curry sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it and serve with freshly made pumpkin katsu.
Recipe
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