Butternutsquash Katsu Curry

 

My first recipe is a butternut squash katsu curry.  This popular Japanese dish is one of my go-tos when I am craving some kind of comfort food.

I based my recipe on Wagamama's recipe, but I included my own twist to it, which makes it both healthier and vegan friendly. This recipe costs £6 for 4 portions excluding cupboard essentials. 

Preparation time : 45 minutes

Ingredients needed :

For the sauce : 

• 4-6 tablespoons of vegetable oil 
• 1 onion, finely chopped (10p)
• 1 carrot, finely chopped (10p)
• 4 garlic cloves, chopped (20p)
• 3 cm of ginger, peeled and grated (£1)
• 2 teaspoons of turmeric
• 4 tablespoons of mild curry powder 
• 2 tablespoons of plain flour  (60p)
• 500 ml of vegetable stock (10p)
• 150g of reduced fat creme fraiche (55p) (replace with coconut milk for vegan option)
• 2 teaspoons of light soy sauce (£1.40)
• 1 teaspoon of sugar 

For the dish : 

• 1/2 a butternut squash (sliced into 8 0.5cm slices) (50p)
• A few tablespoons of plain flour 
• sunflower oil 
• 2 cups of rice (85p)
• Fresh coriander (70p)

Method : 

 Step 1.  Steam the butternut squash slices for around 5-6 minutes to soften them.

Step 2.  Heat up the oil in a pan and add the chopped onion, garlic, ginger, carrots and spices for about 10 minutes, or until it has softened. 

Step 3. Once the mixture is ready, add the flour and vegetable stock and leave it to simmer. 

Step 4.  Strain the sauce through a sieve to make it smooth.

Step 5.  Start heating oil in a frying pan on medium-high heat. 

Step 6.  Place the plain flour with a little salt on a plate and coat the slices of butternut squash and shake off the excess flour. 

Step 7.  Rince the rice twice and then add it to 2 cups of water. Bring to boil, cover it and reduce to a low heat.  Cook for a further ten minutes until there is no more water.

Step 8. Gently fry the butternut squash for around 5 minutes on each side, or until they are a dark golden brown. (A healthier alternative to this would be to place the butternut squash with some coconut oil brushed on both sides in the oven for 30 minutes at 180 degrees.)

To serve : heap the rice onto the plate, add 2 pieces of butternut squash, pour the curry sauce on top and decorate with the fresh coriander. 

Enjoy!