Crispy “Chicken” Pumpkin Katsu Curry Burger

First up we’ll make the curry sauce. Finely chop the onion and add to a saucepan over a medium heat along with 2 tbsp of neutral oil. Cook for about 5 mins until soft.

While the onion cooks, peel and cube the pumpkin, add to the pan and cook for another few mins.

Finely chop the garlic and add along with the curry powder and chilli (if using), cook for another 2 mins.

Add the flour a spoon at a time, stirring as you go.

Pour in the vegetable stock slowly, stirring constantly to avoid any lumps.

Simmer gently for 10 mins until the pumpkin is soft.

Use a stick blender to blitz the sauce until smooth, then continue to cook until thickened, about another 5 mins (you want it about the texture of double cream).

Add the soy sauce and half of the sugar, taste and add salt if needed.

While the sauce is reducing, finely slice the red cabbage and add to a bowl with the remaining sugar and pinch of salt. Massage into the cabbage, then add the white wine vinegar and toss well, set aside.

Fry the veggie burgers until golden on both sides. Meanwhile, toast your burger buns in a dry frying pan.

Spread a spoonful of the curry sauce onto both sides of the bun. Pop the burger onto the base and top with another spoonful of the sauce. Top with plenty of pickled cabbage and a sprinkle of coriander, then the top bun.

Serve with a small dipping bowl of the curry sauce.