Aubergine Katsu Curry
This is a great simple, vegan recipe that you are going to love. Katsu curry is one of my favourite dishes, I never realised how easy it was to make but this sauce is one I make all the time and I always have portions of it in the freezer. It freezes so well and can make a quick weeknight meal with rice and veggie chicken nuggets or I make a stir fy noodle dish with the curry sauce. It really is so versatile. It uses mainly store cupboard ingredients and I often make a big batch of this when I have some carrots and onions that need using up
Ingredients
For the Aubergine
- 2 large aubergines, sliced into 1cm thick rounds
- 150g plain flour
- 200ml water
- 150g panko breadcrumbs
For the curry sauce
- 1 onion, diced
- 4 garlic cloves
- thumb sized piece of ginger, grated
- 2 ½ tsp garam masala
- ¼ tsp tumeric
- ¼ tsp chilli powder
- 1 tbsp tomato puree
- 500ml vegetable stock
- 2 large carrots, diced
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 2tsp cornflour
Method
For the sauce fry the onion in oil for 3 mins, add the garlic and ginger and fry for a further 3 mins
Add the garam masala, turmeric and chilli powder along with the tomato puree and fry for another 2 minutes
Pour in the stock, carrot, soy sauce and honey. Bring to the boil, then lower to a simmer and cook for 20 minutes.
Mix the cornflour with 2 tsp water add to the sauce mixture and simmer for 2 minutes.
Leave the sauce to cool then blend to be reheated later
Pre heat the oven to 160C fan
Mix the flour with the water in a large bowl season well with salt and pepper, add the sliced aubergine to the batter and mix until coated well
Put the breadcrumbs on a plate and individually dip the aubergine slices into them turning to coat and pressing down to ensure they stick
Fry the coated aubergine in a drizzle of oil, for 5 mins each side
Transfer to a lined baking sheet and bake for 10-15 minutes
Reheat the sauce and serve with the aubergine slices and rice