Aubergine Katsu Curry

Hello there!

It’s National Vegetarian Week! Katsu curry is one of my favourite dishes and one of my go-to dishes at Wagamama and Yo Sushi. This recipe uses aubergines but you can easily substitute this for  sweet potato or butternut squash. This recipe can also be made vegan by simply swapping the egg part of the panko coating for a plant-based milk. Now you can get your katsu curry fix at home! Enjoy!

The Recipe: Aubergine Katsu Curry

Serves 2

For the aubergines:

  • 50g plain flour 
  • 1 egg, beaten/plant-based milk (vegan option)
  • 50g panko breadcrumbs 
  • 1 large aubergine, sliced into 2cm thick rounds

For the sauce: 
  • Drizzle oil
  • 1/2 white onion, finely diced
  • 2 small carrot, finely diced
  • 2 garlic cloves, grated
  • Thumb-sized piece ginger, grated
  • 2 tbsp tomato puree 
  • 1 tbsp medium curry powder
  • 1 tsp turmeric 
  • 1/2 can full-fat coconut milk 
To serve:
  • 150g white rice
  • Salad/pickled veg
Preheat an oven to 200℃/180℃ fan/gas mark 6 and line two baking trays with grease-proof paper/non-stick foil. Prepare the coating by putting the flour, egg and panko breadcrumbs in separate bowls. Take the slices of aubergine and coat in flour before dipping in the egg and then final coating in breadcrumbs. Repeat with all the aubergine slices and arrange on the baking trays so they are in one layer. Place in the oven for 20 minutes, turning half-way, until crispy. 

Meanwhile, make the sauce by heating a saucepan on a medium heat with a drizzle of oil. Add your onion and fry until translucent, then add your carrot and fry until it begins to soften. Add the garlic and ginger and continue frying until the aromas are released.

Reduce the heat to low and add the tomato puree, cook until it coats the vegetables, then add in the spices and coconut milk. Simmer on a low heat until your aubergine is cooked. 

If serving with rice, now would be went to put it on to boil following the packet instructions. Once the aubergines are cooked and crisp, take the sauce off the heat and blend with a stick blender until smooth. If it is too thick, add a little water. Serve the coated aubergines with rice and your choice of salad or pickled vegetable, drizzle with the katsu sauce and enjoy!


Aubergine katsu curry...ta dah!


If you liked this post, check out my other curry recipes:


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