Aubergine katsu curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp plain flour
- 2 auberginessliced into 0.5cm 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 onionfinely chopped
- 4 garlic clovescrushed
- 3 tbsp curry powder
- 2 tbsp clear honey
- 400ml can coconut milk
- 1 large cucumber
Nutrition: per serving
- kcal786
- fat32g
- saturates17g
- carbs105g
- sugars20g
- fibre11g
- protein15g
- salt0.3g
Method
step 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.
step 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.
step 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.
