Aubergine Katsu Curry

The Last Bite
by The Last Bite
2/3 Servings
50 min

Right you are in for an absolute treat here! Based on the famous Wagamama dish ‘katsu curry’, I’ve created a vegetarian version that is out of this world!

Aubergine katsu curry 🍆

Previously I used tofu in this dish and it was incredible, but I think using aubergine instead is EVEN better!

Coated in crispy panko breadcrumbs, served on nutty brown rice & fresh crispy salad, with ooozes of rich katsu curry sauce... HEAVEN

If you like wagamamas chicken katsu curry dish then you will absolutely love this version! And it’s healthier and cheaper than going to the restaurant!

If you’d like to see more of my fun creations of famous dishes then check out my Instagram page also,

Recipe details
  • 2/3  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • - 1 aubergine
  • - For the aubergine coating: 70ml almond milk, 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
  • - Salad to serve

For your curry sauce - Cut your onion into small cubes and finely cut your garlic & ginger. Soften these in a saucepan in a little oil for a few minutes. Now add all the other ingredients, bring to the boil and then turn down the heat and simmer for 15 minutes. Allow to cool for 10 minutes then add it to a blender and blitz until smooth. Place back in the saucepan and simmer on low heat until serving.
Preheat the oven to 160c
Slice the aubergine into equal 1cm thick circles. Place the flour, milk & crumbs in three separate bowls. Dunk the aubergine in the flour, then the milk & then cover in the bread crumbs. Place on a plate and repeat for all aubergine disks. 
Heat up a frying pan with lots of oil. When hot add the aubergine disks and cook for 2 minutes each side.
Cook In the oven for a further 5/10minutes until golden and the aubergines have softened slightly.
Serve with rice and some salad and spoon your curry sauce on top.