Pumpkin Katsu Curry with S&B Golden Curry Sauce Mix
Texture loaded and super comforting, katsu curry is well established as a firm UK favourite. This vegetarian version, topped with a sweet and crunchy kabocha pumpkin croquette, brings another dimension to this all-rounder meal while retaining the combination of aromatic spice, breadcrumb crunch, and silky sauce that’s the secret to its popularity.
For the curry sauce
1 tbsp vegetable oil
1 onion, finely chopped
1/2 large carrot, grated
92g S&B Golden Curry Sauce Mix
Cooked rice and a selection of vegetables to serve
For the pumpkin croquettes
1 tbsp butter
1/2 medium onion, minced
200g kabocha pumpkin, peeled, seeded, and cut into large chunks
200g floury potatoes, such as Maris Piper or King Edward, peeled and cut into large chunks
1/3 tsp salt
A pinch of black pepper
1 egg, beaten
3 tbsp plain flour
100g panko breadcrumbs
Vegetable oil for deep-frying
Heat 1 tbsp oil in a large pan, fry the onion and carrot over a medium heat until softened. Add 620ml water, bring to the boil, reduce the heat, simmer for 10 mins.
Remove from the heat, then add the curry sauce mix, in pieces, stirring until completely melted. Simmer gently for another 5 mins, stirring constantly.
To make the croquettes, heat the butter in a frying pan, sauté the onion over a medium heat until softened, and set aside.
Place the pumpkin and potatoes in separate saucepans, add enough water to cover. Bring them to the boil, reduce the heat to medium-low, and cook until fork tender.
Drain the pumpkin and potatoes well with a colander and then return to the saucepans, set over a very low heat for about 1-2 mins to evaporate excess moisture.
Mash the pumpkin and potatoes together. Add the sautéed onion, salt and black pepper, and combine well.
Divide the mixture into 4 portions, form the mixture into flattened, oval-shaped patties. Cover and chill them in the fridge for at least 30 mins.
Put flour, panko breadcrumbs, and beaten egg onto separate plates. Coat the cooled patties with the flour, then the beaten egg, then dip in the panko breadcrumbs. Repeat for the other patties.
Heat vegetable oil in a heavy-based pan to 170°C. Deep fry the croquettes until golden. Drain on kitchen paper.
Cut each croquette in half, arrange on top of the curry sauce, and serve with cooked rice and vegetables.
Any combination of vegetable or meat pairs well with S&B Golden Curry Sauce Mix, but onions, carrots, potatoes, beef, pork, and chicken are particularly great matches. It works as a topping for noodles, rice, or flatbread, added to casseroles, or even as a pie filling. Liven up bangers and mash by ditching the gravy for a simple curry sauce. Sauté butter and chopped onion, add water, and simmer for 5 mins. Add a curry cube and simmer for 5 mins to thicken. Refer to S&B packaging for further details.
About S&B Golden Curry Sauce Mix
Curry has been Japan’s favourite home-cooked dish ever since its introduction from India via Europe. Its popularity was cemented in 1950, with the invention of easy-to-use curry roux cubes, and S&B lead the way with its now-classic Golden Curry Sauce Mix. Think Japanese curry, think Golden Aroma, Golden Taste, namely the rich aroma of made-in-Japan spices and herbs, the unmistakable silky-smoothness, and the authentic flavour of roux made with S&B original curry powder. S&B Golden Curry Sauce Mix comes in 3 levels of spiciness: Mild, Medium Hot and Hot and is available in 92g and 220g packs. This product is sold in two pack designs.
S&B also offers a range of other items, including pre-cooked curry sauce with vegetables (sold in retort pouches) and wasabi products including authentic S&B Wasabi Paste and beginner-friendly S&B Wasabi Sauce.
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