Name: Aubergine katsu curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 4 tbsp plain flour; 2 aubergines sliced into 0.5cm discs; 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; 4 garlic cloves crushed; 3 tbsp curry powder; 2 tbsp clear honey; 400ml can coconut milk; 1 large cucumber

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Aubergine katsu curry

Aubergine katsu curry

Cassie Best

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4 out of 5.46 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp plain flour
2 aubergines

sliced into 0.5cm discs
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
4 garlic cloves

crushed
3 tbsp curry powder
2 tbsp clear honey
400ml can coconut milk
1 large cucumber

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Nutrition: per serving

kcal786
fat32g
saturates17g
carbs105g
sugars20g
fibre11g
protein15g
salt0.3g

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.

Recipe from Good Food magazine, October 2014

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A star rating of 4 out of 5.46 ratings

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