Turnips schnitzel katsu curry

My recent plant-based kohlrabi schnitzel being a success, I decided to do the same with some awesome turnips from Riverford. But this time, in a katsu curry style.











2 servings

400g turnips

frying oil

Egg replacement

1/4 cup all-purpose flour

1/2 cup water

1/2 tsp paprika powder

1/2 tsp Himalayan salt


1/3 cup breadcrumbs

1/2 tsp Himalayan salt

1/2 tsp paprika powder

1 tsp crushed pumpkin seeds

1 tsp sesame seeds

Katsu Curry sauce

1 tbsp rapeseed oil or vegetable oil
2 onions, chopped
2 large carrots, chopped, plus 1 peeled into ribbons
2 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp curry powder, mild or medium depending on your spice tolerance
½ tsp ground turmeric
400ml can coconut milk
2 tsp maple syrup (or use honey if not cooking for vegans)


Katsu Curry Sauce 

  1. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise about 8 mins.
  2. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric.
  3. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water.
  4. Season well, cover and simmer over low heat for 20 mins.

Turnips Schnitzel

  1. Wash the turnips, peel off the outer layer with a veggie peeler. And cut them in slices (about 1/3 inch).
  2. In a large pot, bring water to a boil and add the turnips slices. Let them cook for about 10 minutes. They should start to get translucent in the center. Then drain, place them on paper towels to remove excess water, and set aside to cool off.
  3. In a bowl, mix the ingredients for the egg replacement. It should have an egg-like consistency, you might have to add more water or flour to achieve that.
  4. In another bowl, combine the ingredients for the breading.
  5. When the turnips slices are cold enough to handle, dip them first in the egg replacement, then coat them in the breading.
  6. In a large pan, heat the frying oil (the bottom should be covered with oil) and add in the breaded turnips schnitzel. Fry them on medium-high heat for about 5 minutes per side. They should be golden and crispy on both sides.
  7. After frying, put them on a paper towel to remove excess oil. Serve with rice and the katsu curry sauce.
Turnips Schnitzel Katsu Curry

Turnips Schnitzel Kastu Curry

My recent plant-based kohlrabi schnitzel being a success, I decided to do the same with some awesome turnips from Riverford. But this time, in a katsu curry style.

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