Aubergine Katsu Curry
Serving
Cooking Time
Prep Time
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£1.55 per portion. Click here for pink onion recipe :)
- 1) Katsu Sauce
- 1 large white [roughly chopped]Onions
- 2 cloves of [minced]Garlic
- 1 thumb-sized piece ofGinger
- 1 large [grated]Carrot
- 1 tbspGaram Masala
- 1 tbspMango Chutney
- 1 tbspCurry Powder
- 1 tspTurmeric
- 10 gCoriander
- 1 tsp (corn or plain)Flour
- 2) Breaded Aubergine
- 2 [300g each]Aubergine
- 150 g [panko or normal]Breadcrumbs
- 1 tbspGaram Masala
- 150 gFlour
- 250 mlCoconut Milk
- 3) Rice
- 50 mlSesame Oil
- 300 g long grainRice
- Pink Onions
- 4) Red Cabbage Slaw
- 1/2 thinly slicedRed Cabbage
- 2 tspSesame Oil
- 1 [juiced]Lemon
Crispy breaded aubergine pieces, what's not to love!?
- 1Katsu Sauce & Rice
1. In a large pan on medium-low heat, add a splash of oil. When hot, add the chopped onion, garlic, ginger and carrot, coriander stalks and spices for 15 minutes, stirring regularly. You want it to start to caramelise.
2. Stir in the cornflour, followed by mango chutney and then pour in 700ml of boiling water and leave to cook for 15 minutes on a high heat, or until reduced to a nice sauce consistency, stirring occasionally.
3. While the sauce is cooking, it's time to cook the rice. Wash the rice in cold water 4/5 time to remove the starch. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off, add the sesame oil and seasoning to taste and leave with the lid on.
4. If you want your sauce smooth, simply blitz it in a food processor or leave it be with delicious chunks of veggies. You decide!
- 2Red Cabbage Slaw
1. Using a mandoline or finely slicing your red cabbage, add to a bowl with 1 tsp sesame oil, lemon juice and seasoning. Get your hands in and combine well crunching the slaw together. You can also add grated carrot and white cabbage also.
- 3Build it!
When you are ready to munch, add the rice to one side of your plate, add the aubergine and next to the rice, cover with the thick sauce, add your pickled pink onions and red cabbage slaw.
OPTIONAL - Add black sesame seeds for extra presentation points!
BIFF, BOSH, KATSU NOSH!
Breaded Aubergine Katsu Curry
This aubergine katsu curry or eggplant katsu curry (for my friends across the pond) is the perfect vegan alternative to the chicken katsu.
My vegan katsu curry was inspired by plant-based writers, BOSH but using my own sauce and flavours.
Right now, this Japanese dish may not be much of a looker, but it is the most popular dish I sell and it’s a dish the UK population are going mad for right now!
Now, you can buy a good katsu curry sauce online which will save time, but by making your own sauce you will see how simple it is to make and you know it’s only veggies and spices that go into it. No preservatives, no colouring or other bits.
Also, to make the slaw, I would recommend getting yourself a £10 mandoline, it’s a game-changer!
This aubergine curry recipe will also make people realise that you don’t always need meat to be satisfied in a meal, and if anything… I prefer this to the chicken one!
Top 3 Katsu Curry Facts
- Curry originates in Indian cuisine and was brought to Japan by the British Empire in 1870’s.
- It is commonly served in three main forms: curry rice, curry noodles, and curry-filled pastry.
- The basic vegetables for the curry sauce are onions, carrots, and potatoes.
Ready to get cooking?!
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