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Aubergine katsu curry

By Cassie Best

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

Nutrition per serving

kcal 786
fat 32g
saturates 17g
carbs 105g
sugars 20g
fibre 11g
protein 15g
salt 0.3g

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

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.
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.
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.