pumpkin crispy'fritters
88 / 221 kcal
yours and ours
pumpkin katsu curry
you will need
- 1 pack of pumpkin crispy'fritters
- 2 portions of rice [around 120g per person]
- 1 carrot, sliced
- 1 onion, chopped
- 3 cloves of garlic, chopped
- thumb of ginger, grated
- 2 tbsp of curry powder
- 1 tbsp soy sauce
- 500ml vegetable stock
- 1 tsp brown sugar
- 2 sachets of itsu miso'easy
- 3 tsp cornflour
- 3 tsp water
- 2 carrots, peeled into ribbons
- 1 spring onion, finely sliced
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
let's get cooking
step 1
to make the katsu sauce, fry the carrots, onion, garlic, ginger and curry powder with 1 tbsp of oil until soft
step 2
then add vegetable stock, sugar, soy sauce and miso'easy and simmer for 20 minutes or until vegetables are soft
step 3
cook the itsu pumpkin crispy'fritters according to pack instructions
step 4
using a stick blender, blitz the ingredients until a smooth consistency - you can also use a food processor or blender but wait until the mixture cools down
step 5
bring the sauce to a boil, and then remove from the heat, Add in the cornflour and water mixture to the sauce and then bring to the boil again, stirring well
step 6
leave the sauce to continue warming on a low heat and season to taste
step 7
prepare the carrot salad by adding carrots, spring onion, rice wine vinegar, sesame oil and light soy sauce together
step 8
cook the rice according to pack instructions
step 9
to assemble the dish, place the rice, crispy'fritters and carrot salad onto the plate and cover with the katsu sauce
