Pumpkin Katsu Curry: A Veg-Forward Twist on the Japanese Classic

Ingredients

• 12–14 slices Pumpkin slices (½-inch thick, peeled)
• to taste Salt
• ½ tsp Pepper
• ½ cup Flour
• 2 (beaten) Eggs
• 1½ cups Panko breadcrumbs
• for shallow fry Oil
• 1 cup Onion (thinly sliced) (For the Japanese Curry Sauce)
• ½ cup Carrot (thin rounds)
• ½ cup Potato (small cubes)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 2½ cups Vegetable stock
• 2–3 Japanese curry roux cubes
• 1 tsp Soy sauce
• 1 tsp Honey or sugar
• 1 tbsp Oil or butter
• as needed Salt
• 2 cups Steamed rice (For Serving)
• for garnish Spring onion (chopped)
• 1 tsp Toasted sesame seeds