medium sweet potato, peeled and cut into 1cm (1/2in) slices
125g
(4oz) panko breadcrumbs
100g
(3 ½oz) plain flour
2
medium eggs, whisked
1
aubergine, cut into 1cm (1/2in) slices
1
courgette, cut into 1cm (1/2in) slices
steamed rice and edamame beans, to serve
Directions
Step 1
For the katsu sauce, heat 1tbsp of the oil in a large saucepan. Add grated onion and cook for 10min, then the garlic, curry powder and turmeric and cook for 2min. In a small cup, mix the cornflour with 2tbsp water to form a paste. Pour 450ml (15fl oz) boiling water into the pan with the miso paste or crumbled stock cube. Add the cornflour paste, bring to the boil and simmer for 15min until thickened. Stir in the honey and cover to keep warm.
Step 2
Put the sweet potato slices into a microwavable bowl, cover with clingfilm and microwave on high for 2-3min until just tender. Put breadcrumbs, flour and eggs on three separate trays. Coat all the vegetables in the flour, then dip each in the
egg, followed by the breadcrumbs, to coat evenly.
Step 3
Heat remaining oil in a large, deep pan over a medium heat until a little pinch of Panko sizzles and browns in 10sec. Shallow fry vegetables in batches for 1-2min per side, scooping out with a slotted spoon when golden, and then draining on kitchen paper.
Step 4
Pour katsu curry sauce over the veg and serve with steamed rice and edamame beans or peas alongside, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
