Panko Vegetable Tempura with Katsu Curry
Flat out on the veg after the Easter baking.
These are oven baked with Panko breadcrumbs so they’re not as bad for you as the usual deep fried tempura. You can get Panko breadcrumbs in most supermarkets now handily enough. I used carrots, onions, parsnips, courgette and green beans as my veg but you could use almost anything you want.
1. Dice/ chop all your veg
2. Whisk your egg in a bowl and in a separate bowl pour some cornflour
3. Preheat your oven to 180 degrees
4. Dip each piece of veg first in the cornstarch, then in the egg and lastly in to the Panko breadcrumbs until coated. Then place on a baking sheet and in to the oven for 20-25 minutes, turning midway through.
4. Heat some oil in a saucepan over a low heat and sweat a brown onion until it goes soft and translucent
5. Add some garlic and 3-5 tbsp of curry powder and mix well. Add the cumin and turmeric.
6. Spoon in some flour bit by bit, continuously stirring until a thick paste/roux is formed but no flour visible.
7. Slowly add the chicken stock, mixing constantly until the required consistency is formed. You may not need all the chicken stock here so go with what you feel. You can add more curry powder if it tastes too mild too.
8. Add the honey and soy sauce to the mix and salt and pepper to taste.
9. If you want a good chip shop curry texture, blend the sauce in a food processor until smooth.
10. Serve alongside veg tempura and with rice if needed