Lucy's Veggie Katsu Curry with Pickled Veg
Something for the whole family and great way to eat more veg! I don't worry about following the recipe too much and just use what I have at the time. Use old bread to make the breadcrumbs and pickle the veg you have rather than buying more just to follow the recipe. This recipe is made from using the veg in one of our medium veg boxes in September 2026. I hope you enjoy!
Quickly Pickled Veg
Really thinly slice up any veg you have and want to pickle, add water, white wine vinegar, equal amounts of salt and sugar, whole spices (cumin, fennel, mustard, black peppercorns, cloves etc), chilli and ginger. Set aside for about 30 minutes or longer if you can.
Breaded Butternut Squash Katsu
You will need a small butternut squash, peeled and cut into half rings about 1.5cm thick. Some plain flour, breadcrumbs (you can easily make these from stale bread by blitzing them up) and some oil to fry.
- Steam or roast the squash for 8-10 minutes until fork tender but not mushy. Let them cool and dry slightly.
- Get three bowls for the flour seasoned with salt and pepper, egg (plant milk if vegan) and the breadcrumbs.
- Coat the butternut squash (or chicken) in flour, egg, breadcrumbs.
- Heat oil in pan over medium heat, shallow fry for 3-4 minutes per side and then drain on paper towel.
Katsu Curry Sauce
You will need 1 onion, 2 carrots, 4 garlic cloves minced, thumb sized piece of ginger, vegetable oil, 1 tbsp plain flour, 1 tbsp curry powder as hot or mild as you like it, 1 tsp each of ground coriander, cumin and turmeric, 500ml veggie stock, 200ml coconut milk, sugar to taste and 1 tbsp of soy sauce.
- Heat oil over a medium heat. Saute the onion and carrot for 5-10 minutes until soft.
- Add the garlic and ginger for another minute until fragrant.
- Stir in the curry powder and other spices, followed by the flour. Cook for another minute.
- Gradually pour in the vegetable stock and coconut milk, stirring to stop lumps.
- Simmer gently for 15-20 minutes until carrots are completely soft.
- Blend the sauce until complete smooth and velvety. Stir in the soy sauce and sugar.
- Serve with rice and your pickled veggies.
