Recipes
Recipes

Beat the Budget's aubergine katsu curry

Crispy breadcrumbed aubergine slices topped with a smooth Japanese-style curry sauce

Crispy breadcrumbed aubergine slices topped with a smooth Japanese-style curry sauce

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(13 votes)
Cooking Time

Cook: 1 Hour 10 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 56p per serving

Nutritional Information

Each 632g serving contains

Energy
2092kj
499kcal
25%
Fat
9.5g
Med
14%
Saturates
1.3g
Low
7%
Sugars
13.9g
High
15%
Salt
2.21g
High
37%
of your reference intake.
Typical energy values per 100g:
331kJ/79kcal

Ingredients

1 onion, roughly chopped

1 large carrot, roughly chopped

3 cloves garlic, finely chopped

1½tbsp curry powder

2 aubergines

1 egg, beaten

250g long-grain rice

2 spring onions, sliced

STORE CUPBOARD

2tbsp rapeseed oil

1tbsp plain flour

1 reduced-salt vegetable stock cube, made up to 700ml

1tbsp clear honey

1½tbsp soy sauce

100g breadcrumbs

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray (or 2 smaller trays) with foil.
2
For the katsu sauce, sweat the onion and carrot in a pan with 1tbsp of the rapeseed oil on a low heat for 6 mins until the onions are translucent.
3
Add the garlic, curry powder and ½ of the flour with a splash of the stock. Cook gently for 1 min before gradually stirring in the rest of the stock, the honey and soy. Simmer for 20 mins.
4
Meanwhile, slice the aubergines lengthwise into 6 slices each. Press into the remaining flour, then coat in the egg and finally the breadcrumbs.
5
Arrange on the baking tray and drizzle with the remaining oil. Cook in the oven for 15 mins, turning the slices over halfway through.
6
Meanwhile, cook the rice according to the packet instructions.
7
Blend the katsu sauce until smooth. Serve the aubergine topped with the katsu sauce and spring onions, with the rice, extra sauce and onions on the side.