Aubergine katsu curry

Aubergine katsu curry

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(6 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4
Breadcrumb and shallow-fry aubergine slices for a Japanese style vegetarian dish - your new curry night favourite

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal786
  • fat32g
  • saturates17g
  • carbs105g
  • sugars20g
  • fibre11g
  • protein15g
  • salt0.3g
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Ingredients

  • 4 tbsp plain flour
  • 2 aubergines, sliced into ½ cm discs
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 100g dried breadcrumbs (see tip, below left, for how to make your own to save money)
  • 4 tbsp vegetable oil
  • 250g basmati rice
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, crushed
  • 3 tbsp curry powder
  • 2 tbsp clear honey
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 large cucumber

Method

  1. In a large bowl, combine 3 tbsp flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.

  2. Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.

  3. Wipe out the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Splash in the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Peel the cucumber into long strips with a peeler. Drain the rice and serve with the crispy aubergine slices, curry sauce and cucumber ribbons.

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Comments, questions and tips

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wooz
5th Mar, 2015
3.8
I have been meaning to try this recipe ever since it appeared in the magazine, and finally did last night. The aubergine slices were excellent - crispy on the outside and soft on the inside. I wasn't sure how well the breadcrumbs would stick to the flour and water paste, but it was fine. I wasn't so sure about the curry sauce, and I think in future I'll do the slices as part of an indian meal, without their own sauce. You could do the slices as non indian, I just haven't been able to think of the best non-curry sauce to go with them. Yet!
toastedgarlic
19th Feb, 2016
After doing some VSO in the Philippines, my mother showed me an excellent recipe where you bake whole aubergines till soft, then peel back to the stalk, squash them flat and dip in beaten egg and fry. She served them with a kind of salsa made from chopped tomatoes and onions mixed with a kind of fermented fish paste. It's called 'bagoong' (sp?) and we didn't have any so used some similar Thai stuff made from shrimps that I had, which she said was pretty close. I reckon that would go very well with these breaded slices. Failing that, a simple onion, tomato and coriander salsa?
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jkpaul's picture
jkpaul
19th Feb, 2016
As a cheap & easy alternative to breadcrumbs why not try crushed cornflakes? So easy in a blender or even in a bag squashed with a rolling pin or chopping board. They work just as well and you can decide whether you want a bit more crunch to your coating (less crushed) or a smoother crumb (smashed to smithereens!). Enjoy!