Pumpkin Katsu Curry

Instructions

1. Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
2. Place the pumpkin a baking tray and bake for 20 minutes. Remove and allow to cool. Discard skin and seeds.
3. In a food processor, blend together the pumpkin flesh with soy sauce, tamari, salt and pepper.
4. Take a small handful of the pumpkin mixture and roll into a disc. Repeat and place on a dehydrator tray. Dehydrate in a dehydrator for about an hour. Place in the fridge for a couple of hours.
5. To prepare the coating, blitz the oats until fine. Place in a separate mixing bowl with polenta. Add the salt. In a separate bowl place the coconut milk.
6. Remove the tray from the fridge and using a couple of spoons dunk the pumpkins into the coconut milk and then into the oat and polenta mix before returning to the tray. Repeat this action. Return the baking tray to the fridge for another couple of hours.
7. Do a second coating of the coconut milk and oat/polenta mix. Return to the fridge.
8. When ready to serve remove the discs and either dunk the discs into a bowl of oil and placing in an air fryer for about 30 minutes, turning 15 minutes half way.
9. Make the katsu curry by sauteing the onions in oil until translucent. Add in the garlic. Then add in the garam marsala, turmeric, paprika and fenugreek. Add a dash of water to form a sauce. Add in the tomatoes. Cook for three or four minutes.
10. Remove from the katsu sauce from the heat and place in a blender with the remaining water and ginger. Blend well. Return to the heat and season with salt and pepper.
11. Serve the pumpkin with the katsu curry with some rice.