- 1 large white [roughly chopped] Onions
- 2 cloves of [minced] Garlic
- 1 thumb-sized piece of Ginger
- 1 large [grated] Carrot
- 1 tbsp Garam Masala
- 1 tbsp Mango Chutney
- 1 tbsp Curry Powder
- 1 tsp Turmeric
- 1 tsp (corn or plain) Flour
- 2 [300g each] Aubergine
- 150g [panko or normal] Breadcrumbs
- 1 tbsp Garam Masala
- 150g Flour
- 250ml Coconut Milk
- 50ml Sesame Oil
- 300g long grain Rice
- Click for recipe Pink Onions
Red Cabbage Slaw
- 1/2 thinly sliced Red Cabbage
- 2 tsp Sesame Oil
- 1 [juiced] Lemon
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?!
Katsu 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!
1. The batter. Put the cornflour (or flour), salt, pepper, garam masala and milk into a mixing bowl and whisk to a smooth batter. Pour the breadcrumbs into a separate container.
2. Cut the aubergine into 1cm slices. Then one by one, put into the batter and cover. Pick out the battered slice and roll it around in the breadcrumbs, covering it completely. Repeat to coat all the slices.
3. Then pour vegetable oil into a frying pan until it’s 2cm deep on a medium heat. You will know it is hot enough when you place a breadcrumb in the oil and it bubbles! Carefully add the aubergine slices and fry for 3–4 minutes on each side, until crispy and golden. Transfer to the kitchen paper for a minute to soak up any excess oil.
(If you want a healthier approach, you can pop them in the oven at 200c for 20-25 minutes with a drizzle of oil over each piece.)
Red 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.
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!