Aubergine Katsu Curry
Everyone’s favourite, only meat-free and so much healthier! Some veggie foods lack texture, but my golden coating provides that satisfying crunch and baking rather than frying makes for less washing up too!
SERVES 4
PREP TIME 10 MINUTES
COOKS TIME 40 MINUTES
DIFFICULTY MEDIUM
Ingredients
1 small aubergine
1 large sweet potato, peeled
60g plain flour
3 eggs
125g breadcrumbs
olive oil, for glazing
salt & black pepper
To serve: pickled red onion, edamame beans, white rice
For The Katsu Sauce:
1 tbsp olive oil
2 carrots, diced
2 onions, chopped
2 garlic cloves, minced
A thumb-sized piece ginger, peeled & finely chopped
1 tbsp mild curry powder
½ tsp turmeric
1 x 400ml can coconut milk
2 tbsp mango chutney
Method
1.
Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
Slice both the sweet potato & aubergine into 1cm rounds.
2.
Place the flour on one plate (add a little seasoning if you wish!), the breadcrumbs on another, then beat the eggs in a bowl. Dip each round of aubergine and sweet potato in the flour, then the egg, then the breadcrumbs, before spacing evenly between a few lined baking trays. Brush or spray with a little olive oil, then bake for 30-35 minutes, or until crisp and golden brown.
3.
Meanwhile, make the sauce. Heat the oil in a saucepan over a medium heat and add the diced carrot and onion. Cook for 8-10 minutes, stirring regularly, until softened and caramelised. Add the garlic, ginger, curry powder and turmeric, stirring for a minute or so, until the spices release their fragrance. Next, pour in the coconut milk, mango chutney and 100ml of water. Season well, then cover and simmer over a low heat for 20 minutes, or until reduced. Allow to cool slightly before using a blender to blend until smooth.
4.
To serve, dish up the crisp sweet potato and aubergine with the katsu sauce, rice and a side of edamame beans and pickled red onion.
Share this recipe