Aubergine Katsu Curry

The Last Bite
by The Last Bite
3 Servings
50 min

Its meat free Monday, so why not try my delicious aubergine katsu curry for dinner this evening. 🍆


This is a take on the classic dish at Wagamama restaurants the ‘katsu curry’, and there’s a reason is so popular, because it’s delicious!


In this dish I used aubergine instead of chicken, and it works perfectly! The crispy coating on the aubergine still has a perfectly soft middle.


The curry sauce isn’t too spicy, but had a rich and deep curried flavour, with a beautiful after taste.


Make this dish and let me know how fabulous it is!


If you would like to see more of my vegetarian alternative dishes then please check out my instagram page @the.last.bite.food.blog

Aubergine Katsu Curry
Recipe details
  • 3  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Ingredients
  • - 1 aubergine
  • - For the aubergine coating: 70ml milk (of choice) 2 tbsp flour, 1 cup of panko bread crumbs
  • - For the sauce: 1 onion, 4 cloves of garlic, large knob of ginger, 1 carrot, 2 heaped tsp of curry powder, 1 heaped tsp of turmeric, 2 tbsp soy, 2 tbsp maple syrup, 500ml veg stock, big squeeze of sriracha 
  • - Rice to serve
Instructions
Cut your onion into cubes and soften in a saucepan.
Now finely chop your garlic & ginger and add to the saucepan. Add your spices and cook out for a few minutes.
Next cut your carrot into small cubes.
Then add all the other ingredients & boil for 15 minutes.
Allow it go cool and then blitz in food processor until smooth. Reheat when serving. 
Slice your aubergine into 1cm thin circles and salt on both sides.
Place flour, milk & crumbs in three separate bowls. Dunk the aubergine in the flour, then the milk & then cover in the bread crumbs.
Fry the aubergine circles in a frying pan with lots of oil for approx 2mins each side until golden. Bake in oven for 10 mins at 180c.
Cook your rice and serve with the aubergine slices and your hot curry sauce.
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