Aubergine katsu curry

Aubergine katsu curry

  • Rating: 4 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal786
fat32g
saturates17g
carbs105g
sugars20g
fibre11g
protein15g
salt0.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
DRIED BREADCRUMBS

Heat oven to 140C/120C fan/gas 1. Grate stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking tray. Bake for 30 mins, mixing halfway through cooking. Cool completely, then store in a sealed container for up to 2 weeks. 

Goes well with

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    Rating: 4 out of 5.31 ratings
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