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Aubergine katsu curry

Breadcrumb and shallow-fry aubergine slices for a Japanese style vegetarian dish - your new curry night favourite

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 786
  • Carbohydrates 105
  • Saturated Fat 17
  • Sugar 20
  • Protein 15
  • Fat 32
  • Fibre 11
  • Salt 0.3

Nutrition per serving

  • Calories 786
  • Carbohydrates 105
  • Saturated Fat 17
  • Sugar 20
  • Protein 15
  • Fat 32
  • Fibre 11
  • Salt 0.3

Ingredients

  • 4 tbsp plain flour
  • 2 aubergines, sliced into ½ cm discs
  • 100g dried breadcrumbs (see tip, below left, for how to make your own to save money)
  • 4 tbsp vegetable oil
  • 250g basmati rice
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 3 tbsp curry powder
  • 2 tbsp clear honey
  • 400ml can coconut milk
  • 1 large cucumber

Tip

Dried breadcrumbs
Heat oven to 140C/120C fan/gas 1. Grate stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking tray. Bake for 30 mins, mixing halfway through cooking. Cool completely, then store in a sealed container for up to 2 weeks. 

Method

  1. In a large bowl, combine 3 tbsp flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.

  2. Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.

  3. Wipe out the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Splash in the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Peel the cucumber into long strips with a peeler. Drain the rice and serve with the crispy aubergine slices, curry sauce and cucumber ribbons.

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