Aubergine Katsu Curry
This Aubergine Katsu Curry features crispy eggplant served with a warm Japanese curry. It's the perfect option for katsu lovers on a vegetarian diet.
Ingredients
Curry
- ¼ cup neutral oil
- 2 large onions (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 carrots (chopped)
- 6 cups vegetable stock
- 1 teaspoon soy sauce
- 2 tablespoons ketchup
- 1 block Japanese curry mix (200-230g block. S&B or House Vermont brand, any flavor.)
Katsu
- 1 aubergine (eggplant) (sliced into ½-inch thick pieces)
- 1 cup all-purpose flour
- 2 egg (beaten)
- 2 cup panko breadcrumbs
Serving
- cooked rice
- tonkatsu sauce (homemade or store-bought)
Instructions
Curry
- Heat oil in a large pot over medium heat. Add ginger, garlic, and onions, and cook for 5 minutes until the onions are soft. Add carrots, and cook for another 5 minutes.
- Add the vegetable stock, soy sauce, and ketchup to the pot and bring it to a boil. Reduce to a simmer, add Japanese curry mix, and stir until dissolved. Simmer for 5-10 minutes or until it thickens to your liking.
Katsu
- Prepare a breading station by setting up three shallow bowls. In one bowl, add flour; in the second, add eggs; and in the third, add panko breadcrumbs.
- Cover aubergine slices in flour, shaking off any excess; dip into egg, then press into panko breadcrumbs until evenly coated.
- Heat about 1 inch of oil to 350°F. Place 1-2 slices of aubergine in the hot oil, and fry until golden brown, 3-4 minutes per side. Transfer to a wire rack to drain excess oil. Serve immediately with cooked rice, curry, and a side of tonkatsu sauce.
Notes
Storage: Keep eggplant and curry in separate containers. Store them in the refrigerator for up to three days.
Nutrition
Calories: 338kcalCarbohydrates: 50gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 55mgSodium: 1182mgPotassium: 442mgFiber: 6gSugar: 12gVitamin A: 4038IUVitamin C: 9mgCalcium: 79mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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