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Overhead shoot of a white plate with 3 slices of breaded aubergines in sauce over a bed of rice
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5 from 2 votes

Aubergine Katsu Curry

Aubergine Katsu Curry, a delicious vegetarian curry recipe inspired by the classic Japanese katsu curry. It goes wonderfully well with nice fluffy rice, and it's light but filling, that even meat lovers will love it. It's quick to make, full on big flavours, and mild enough to be a family-favourite curry.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2 people
Calories: 1214kcal

Ingredients

For the breaded eggplant slices

  • 1 aubergine (eggplant)
  • 1 cup plain flour
  • 2 eggs
  • 2 cups breadcrumbs
  • a pinch of salt and pepper
  • ¼ cup vegetable oil

For the katsu sauce

  • 1 onion
  • 1 carrot
  • 1 potato
  • 1 tablespoon garam masala
  • 1 tablespoon vegetable oil
  • 2 cups chicken stock (broth)
  • 1 tablespoon cornflour
  • salt and pepper to taste

Instructions

  • To make the breaded aubergines, cut the aubergine into slices of ½ cm or ¼ inch thickness.
  • Add the flour to one bowl, the breadcrumbs to another bowl, and the eggs to another bowl.
  • Beat the eggs with a pinch of salt and pepper.
  • Dip each slice of aubergine into flour first, shaking off the excess flour, then egg, then coat well in breadcrumbs.
  • Heat up the oil in a large frying pan, then shallow fry each slice on a medium heat until golden on each sides, this can take anything between 1-3 minutes depending on the heat.
  • Work in batches to avoid overcrowding the pan.
  • Transfer the slices to a plate lined with kitchen paper.
  • To make the sauce, peel and dice the onion, carrot and potato.
  • Heat up the oil in a pan, add the veggies and garam masala, and stir for 1-2 minutes until the spices release their fragrance.
  • Add the stock, place the lid on, and leave to cook for 10 minutes until the veggies are tender.
  • Mix the cornflour with 2 tablespoons of cold water, and add it to the sauce, then leave to cook for a further 1-2 minutes to thicken up slightly.
  • Season the sauce with salt and pepper to taste.
  • Use a hand blender or a food processor to blitz everything into a smooth sauce.
  • Serve it with the breaded aubergine slices and rice, or any other side of your choice.

Nutrition

Calories: 1214kcal | Carbohydrates: 160g | Protein: 36g | Fat: 48g | Saturated Fat: 31g | Cholesterol: 171mg | Sodium: 1226mg | Potassium: 1294mg | Fiber: 16g | Sugar: 23g | Vitamin A: 5386IU | Vitamin C: 11mg | Calcium: 282mg | Iron: 10mg