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Aubergine Katsu Curry

SERVES:
4

Ingredients

Sauce

2tbs groundnut or coconut oil

2 onions diced

2 medium carrots diced

4-5 garlic gloves finely chopped or grated

1-2 mild red chillies sliced. (you want to use a large red chilli most commonly found in supermarkets not the tiny Thai red varieties or scotch bonnet, unless you like hot food!)

1 tbs fresh ginger peeled and grated

2 small apples such as cox or Braeburn, peeled cored and chopped.

2 tbs mild curry powder

2 tbs soy or tamari

2 tbs mirin or maple syrup

4 tbs garam masala

2 tbs white miso paste

2 tsp. vegetable bouillon powder or stock powder

2 tbs coconut cream, scooped from the top of a tin of full fat coconut milk.

2 cups boiling water

1-2 tsp Salt

1tsp pepper

Aubergine

2-3 aubergine, depending on size, sliced to 1-1.5cm thick rounds.

250g gram flour (chickpea flour) mixed with enough water to make a runny batter. Not too thin.

400-500g or 2-2 1/2 cups panko crumbs

Groundnut, coconut or sunflower oil for shallow frying

To serve

Cooked rice. I like a mix of wild and plain basmati, but a sticky jasmine rice works well too. To be honest you will be good with whatever you have.

Green veg, like kale or tender stem broccoli, mangetout or raw greens

Coriander leaves

Pickled ginger

Pickled veg


Instructions

  1. Start with the sauce, add a couple of tbs of oil to a large pan and add the onion, ginger, garlic, carrot, apple and curry powder. Sautee on a medium to low heat, until starting to soften, then add the rest of the sauce ingredients.
  2. Bring to a shimmer and cover with a lid and cook gently on a low heat for 15-20mins.
  3. Place the panko crumbs and batter mix into two separate bowls. Fill a frying pan or work with about an 1inch of oil. Have the heat on medium to high.
  4. One by one add your aubergine rounds to the batter and coat evenly, before covering with the panko crumbs.
  5. Fry the slices in small batches and set aside on kitchen paper to drain.
  6. Tastes the sauce for seasoning and blend with a stick blender or pour into a high-powered processor till very smooth, you can add a splash more water if it looks too thick.
  7. Serve on plates or warm bowls, with the rice, greens, coriander and pickles if using.

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