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Aubergine Katsu Curry with Japanese Curry Sauce & Quick Pickled Veg
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Aubergine Katsu Curry with Japanese Curry Sauce & Quick Pickled Veg

1 h 50 minServes 2Nutri-Score C€€
from @alfiecooks34 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • aubergine (whole, roasted then peeled)Produce2 pieces
  • soy sauce (for marinating the aubergine)Pantry30 ml
  • plain flour (for the coating)Pantry100 g
  • plant milk (for the coating)Beverages200 ml
  • panko breadcrumbsBakery100 g
  • garlic powder (1 tbsp)Spices15 g
  • smoked paprika (1 tbsp)Spices15 g
  • neutral oil (for frying)Pantry500 ml
  • salt (to season)Spices5 g
  • black pepper (to season)Spices2 g
  • onion (finely chopped)Produce1 piece
  • carrot (finely chopped)Produce1 piece
  • oil (for the curry sauce)Pantry15 ml
  • garlic (cloves, grated)Produce5 pieces
  • ginger (thumb-sized piece, grated)Produce20 g
  • curry powder (1 tbsp)Spices15 g
  • ground coriander (1 tbsp)Spices15 g
  • ground cumin (1 tbsp)Spices15 g
  • turmeric (1 tsp)Spices5 g
  • plain flour (1 tbsp, for the curry sauce)Pantry15 g
  • soy sauce (1 tbsp, for the curry sauce)Pantry15 ml
  • vegetable brothPantry500 ml
  • coconut milkPantry200 ml
  • cucumber (sliced)Produce1 piece
  • radish (sliced)Produce100 g
  • shallot (sliced)Produce2 pieces
  • red chilli (sliced)Produce1 piece
  • garlic (cloves, for the pickle)Produce4 pieces
  • salt (2 tbsp, for the pickle)Spices30 g
  • sugar (2 tbsp, for the pickle)Pantry30 g
  • boiling waterBeverages250 ml
  • lime juice (or vinegar)Produce100 ml
  • honey (1 tbsp)Pantry15 g
  • basmati rice (cooked, to serve)Grains150 g
  • spring onion (small bunch, sliced)Produce1 piece
  • lime (wedges, to serve)Produce1 piece
  • crispy chilli oil (2 tbsp, to serve)Pantry30 ml

per serving

Nutrition

1,362kcal

Carbs
123 g
Proteins
21 g
Fat
88 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Frying pan
  • Saucepan
  • Blender
  • Grater
  • Slotted spoon

step by step

Method

  1. Roast the aubergines

    • Preheat the oven to 200 °C (or use an air fryer).
    • Lightly oil the aubergines and season with salt and pepper.
    • Roast until completely softened.
    Step 1

  2. Steam and peel

    • Place the roasted aubergines in a bowl, cover with clingfilm and let them steam and cool.
    • Peel the aubergines, slightly flattening them with your hands.
    Step 2

  3. Marinate in soy sauce

    • Lay the aubergines on a plate or tray and season well with soy sauce.
    • Leave to marinate in the fridge, or cook straight away.
    Step 3

  4. Make the curry sauce

    • Finely chop the onion and carrot, then sauté with a pinch of salt in the oil until soft.
    • Grate in the garlic and ginger and fry for a few more minutes.
    • Add the curry powder, ground coriander, cumin and turmeric, cook out for 2 minutes, then add the flour and cook for another minute.
    Step 4

  5. Finish the curry sauce

    • Add the vegetable broth a ladle at a time, stirring until thickened, until a thick sauce forms.
    • Add the coconut milk and soy sauce, then season to taste.
    • Blend until smooth if you like.
    Step 5

  6. Make the quick pickled veg

    • Mix the salt, sugar, boiling water, lime juice, garlic, honey and a crack of black pepper, stirring to combine.
    • Pour the brine over the sliced cucumber, radish, shallot and chilli.
    • Leave to pickle for at least 30 minutes, ideally overnight.
    Step 6

  7. Set up the coating station

    • Fill one tray with flour, one with plant milk and one with panko breadcrumbs.
    • Season the flour and breadcrumbs with salt, pepper, garlic powder and smoked paprika.
    Step 7

  8. Coat the aubergine

    • Carefully coat each aubergine first in the flour, then the milk, then the breadcrumbs.
    • Make sure each layer covers the aubergine well.
    Step 8

  9. Fry until golden

    • Heat the oil to medium-high, then carefully place the aubergine in the oil, one at a time if using a smaller pan.
    • Cook for 3–4 minutes on each side until golden and crisp.
    • Drain off excess oil on kitchen paper.
    Step 9

  10. Serve

    • Serve the aubergine katsu with basmati rice, plenty of curry sauce and the pickled veg.
    • Top with spring onions, a wedge of lime and crispy chilli oil.
    Step 10
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