Pumpkin Katsu Curry Recipe!
Using up my leftover Halloween table decoration of a blue pumpkin has been lots of fun. The blue pumpkin turns out to be delicious (far less earthy than orange ones) and has lent half of itself to my sweet pumpkin puree which I have made into muffins, saved some in the freezer for a Christmas pumpkin pie and kept a jar of in the fridge for yogurt topping. You can see how I made the sweet pumpkin puree here! And with the other half I made a savoury puree to make soup (recipe here) which also shows you how to toast the seeds in spices for a crispy soup topping or snack) and also these delicious Katsu curry croquettes!
I used Gizzie Irskine’s katsu curry sauce recipe and it’s so delicious so I thoroughly recommend having a Google for that one. I found it on her Instagram page where she declares it more like Wagamama’s recipe than the recipe Wagamama shared themselves and I have to say, I agree!