Aubergine Katsu Curry

Recipe Details

Preparation Time

15mins

Cooking Time

45mins

Ingredients

• 4 tbsp plain flour (60g)
• 2 aubergines, sliced into 0.5cm thick discs (250g)
• 100g dried breadcrumbs
• 4 tbsp vegetable oil
• 250g basmati rice
• 1 large onion, finely chopped (200g)
• 4 garlic cloves, crushed (6g)
• 3 tbsp curry powder
• 2 tbsp clear honey (30g)
• 400ml can coconut milk

Method

1. Heat a non-stick pan with 2 tbsp vegetable oil over medium heat.
2. Add the sliced aubergine and sear until golden brown on both sides. Repeat with remaining slices, adding more oil if needed.
3. In a separate bowl, mix together flour, breadcrumbs, and a pinch of salt.
4. Remove aubergine slices from pan and coat in the breadcrumb mixture, pressing gently to adhere.
5. Heat 1 tbsp vegetable oil in the same pan over medium heat. Cook the breaded aubergine slices until golden brown on both sides, about 5-6 mins per side.
6. In a large saucepan, combine onion, garlic, curry powder, and honey. Stir over low heat for 2-3 mins.
7. Add coconut milk to the pan, whisking continuously, then bring to a simmer.
8. Reduce heat to low and cook, stirring occasionally, until the sauce has thickened slightly, about 10-12 mins.
9. Heat basmati rice according to package instructions. Season with salt to taste.
10. To serve, divide cooked rice onto plates, top with crispy aubergine slices, and spoon curry sauce over the top. Garnish with cucumber strips, if desired.