How to Cook Aubergine Katsu Curry

"Breadcrumbs and shallow-fried eggplant slices for a Japanese-style vegetarian meal - your new curry night favorite."

How to Cook Aubergine Katsu Curry

Ingredient Aubergine Katsu Curry

• 4 tbsp wheat flour
• 2 eggplants, sliced ​​into 0.5 cm chakram discs
• 100 grams of dry breadcrumbs (see bottom left tip for how to make your own to save money)
• 4 tbsp vegetable oil
• 250 gr basmati rice
• 1 large onion, finely chopped
• 4 cloves of garlic, crushed
• 3 tbsp curry powder
• 2 tbsp clear honey
• 400 ml canned coconut milk
• 1 large cucumber

How to Make Aubergine Katsu Curry:

1. In a large bowl, combine 3 tablespoons flour and enough water to make a runny paste, then season and add eggplant, stirring until completely coated. Place the breadcrumbs on a plate and dip into each eggplant slice, turning to coat and pressing down to help the crumbs stick.
2. Preheat oven to 180C/160C fan/gas 4. Heat a little oil in a frying pan. Cook eggplant slices in batches for 5 minutes on each side or until soft, adding a little more oil between batches. Transfer the slices to the cake tray as you go. Once all the eggplant slices are browned, place the tray in the oven and cook for 10-15 minutes while making the sauce. Cook the rice following the package directions.
3. Wipe the pan and heat the oil drizzle again. Add the onions and cook for a few minutes to soften. Stir in the garlic and curry powder for 1 minute, then add the remaining 1 tablespoon flour and honey and mix until it forms a paste. Pour the coconut milk little by a little while stirring until it becomes a smooth sauce, then simmer over low heat for 10 minutes, adding a little water if it is too thick. Peel the cucumber into long strips with a peeler. Drain the rice and serve with crispy eggplant slices, curry sauce and cucumber pita.