Jethro’s Pumpkin Katsu Curry

Method

1. Preheat the oven to 220°C. Peel the pumpkin, remove the seeds and cut into wedges. Place on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 20 minutes, or until soft. Set aside half of the roasted pumpkin for the sauce and half for coating in breadcrumbs.

2. Heat the oil in a saucepan over a medium heat. Add the onion, garlic and ginger and cook for several minutes, stirring regularly until softened.

3. Add the turmeric and curry powder and cook for 1 minute, stirring continuously. Add the flour and mix well to combine with the spices.

4. Gradually add the stock a little at a time, stirring continuously. Slowly add the coconut milk and continue stirring until smooth. Stir in the mango chutney and soy sauce. Roughly chop the reserved roasted pumpkin and add it to the sauce. Simmer gently until thickened.

5. Place the flour, egg mixture and panko breadcrumbs into separate bowls. Coat each pumpkin wedge in flour, shaking off any excess, then dip into the egg mixture before coating thoroughly in the breadcrumbs.

6. Heat the oil in a frying pan. Carefully fry the breadcrumb-coated pumpkin wedges, turning with tongs until golden brown on all sides. Drain on kitchen paper if needed.

7. Serve the crispy pumpkin wedges alongside rice and spoon over the katsu curry sauce.