Aubergine Katsu Curry — Website Exclusive

Method

1

Begin making the sauce by placing the prepared onion, garlic, ginger, apple, carrot and curry powder into a medium sized pan with the oil. Sauté until beginning to soften before adding the rest of the sauce ingredients. Bring to a simmer, cover with a lid and leave to cook gently for 15 minutes.

2

Put the batter mix and the panko crumbs in 2 separate bowls. Fill a wok or large frying pan 1 inch deep with sunflower oil and place over a medium high heat. One by one, dip the aubergine slices into the batter, allowing the excess to run off before coating them with breadcrumbs.

3

Fry the slices in the hot oil, in batches if necessary, turning frequently. When golden brown and crisp, remove to a plate lined with kitchen paper to drain.

4

Remove the lid from the sauce and puree, using an immersion blender, until very smooth. Taste and adjust seasoning, if necessary. If the sauce is too thick, add a splash of water.

5

Serve on warned plates or bowls, with the cooked rice, some greens, and a generous helping of the sauce. Garnish with spring onions and coriander.

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