Kooky Cooks: Butternut Squash Katsu in Jackfruit Curry

Kooky Cooks: Butternut Squash Katsu in Jackfruit Curry

October 23, 2021

It’s that time of the month again! ⏰

Chef and #KookyCook extraordinaire @easy.thaifood is back with another of her masterful creations. This one’s an umami bomb and guaranteed to tantalise your tastebuds 💥

🍛 Butternut Squash Katsu in Jackfruit Curry 🍛

Serves: 1-2

Ingredients for Butternut Squash Katsu:
90g Butternut squash (peeled and sliced)
50g Panko breadcrumbs
25g Plain flour
1 Egg (beaten)
1 pinch Salt and pepper (to season squash)
300ml Oil (for frying)

Ingredients for Jackfruit Curry Sauce:
24g Kooky Freeze Dried Jackfruit (soaked in hot water till soft)
100g Onion (peeled and cut in chunks)
90 ml Water
1/2 Avocado
1/2 Red Chili (sliced)
1 stalk Spring Onion (sliced)
3 cloves Garlic (crushed)
2 tbsp Vegetable Oil
1/2 tbsp Light Soy Sauce
1 tsp Nutritional Yeast flakes
1/2 tsp Garam Masala
1/2 tsp Ground Coriander
1/4 tsp Cumin seeds
1/4 tsp Ground turmeric
1/4 tsp Salt
1/4 tsp Paprika
1/4 tsp Lemon juice
1/8 tsp Black Pepper

Method 🥘:
1) Gently fry onions in 2 tbsp of oil until soft
2) Add the cumin seeds, turmeric, coriander, garam masala, salt, paprika and garlic until spices infused
3) Add the jackfruit, light soy sauce and stir until the herbs and spices coat the jackfruit well
4) Transfer the mixture into an electric blender. Add the water, lemon juice , nutritional yeast flakes and avocado. Blend well.
5) Cook the butternut squash in the microwave on full power for 5min
6) Season with salt and pepper. Dip the butternut squash in the beaten egg then coat with Panko breadcrumbs
7) Deep fry the butternut squash until crispy and golden in colour (only 1-2min per side).
8) Garnish with spring onions and red chilli. Enjoy with steamed rice.
9) Happy days! 😍

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