Aubergine Katsu Curry Recipe

This Aubergine Katsu Curry is a crispy and fragrant recipe, which is made with panko-breaded aubergine and a rich, homemade curry sauce. It’s a restaurant-quality vegetarian meal, ready in about an hour.

Aubergine Katsu Curry Ingredients

For the Pickled Radishes:

• 100g radishes, topped, tailed and finely sliced
• ½ teaspoon salt
• 3 tablespoons mirin
• 3 tablespoons white wine vinegar

For the Curry Sauce:

• 1 tablespoon rapeseed oil
• 1 onion, chopped
• 2 medium carrots (200g), peeled and diced
• 1 sweet potato (200g), peeled and diced
• 4 cloves of garlic, sliced
• 1.5cm ginger, peeled and grated
• 2 tablespoons curry powder
• 2 tablespoons plain flour
• 500ml vegan vegetable stock
• 2 tablespoons light soy sauce
• 2 tablespoons tomato ketchup
• salt

For the Aubergine Katsu:

• 2 aubergines (600g), cut lengthways into 0.5cm-thick slices
• 8 tablespoons plain flour
• 200g panko breadcrumbs
• Rapeseed or vegetable oil, for drizzling

How To Make Aubergine Katsu Curry

1. Make the Pickle: Put the sliced radishes into a heatproof bowl. Cover with 100ml of just-boiled water and add the salt, mirin, and vinegar. Stir and set aside to cool and pickle.
2. Start the Curry Sauce: Heat the oil in a lidded frying pan and fry the onion, carrots, and sweet potato for 10 minutes. Add the garlic and ginger, fry for 2 more minutes, then cover and let the vegetables steam for 5 minutes.
3. Finish the Sauce: Stir in the curry powder for a couple of minutes, then stir in 2 tablespoons of flour. Gradually add the stock, a little at a time, then bring to a boil. Add the soy sauce, ketchup, and salt. Remove from the heat and blend until smooth, then return the sauce to the pan.
4. Bread and Bake the Aubergine: Preheat the oven to 400°F (200°C). In a shallow dish, mix 8 tablespoons of flour with about 180ml of water and ½ teaspoon of salt to make a thin paste. Place the panko breadcrumbs on a separate plate. Dip each aubergine slice in the flour paste, then press firmly into the panko to coat.
5. Bake Until Crispy: Lay the coated slices on a parchment-lined baking tray and drizzle with oil. Bake for 15 minutes on each side. Increase the heat to 475°F (240°C) and cook for 10 more minutes, until very crisp.
6. Serve: Gently reheat the curry sauce. Place 3 or 4 aubergine slices on each plate, pour over the sauce, and serve with the drained pickled radish and some rice.

Recipe Tips

• How to get the crispiest aubergine? The two-step baking process is key. The initial bake cooks the aubergine through, and the final blast at a very high heat is what makes the panko coating incredibly crispy and golden without deep frying.
• Can I make the sauce ahead of time? Yes, the curry sauce is perfect for making ahead. The recipe notes that it freezes well, so you can make a double batch and have a quick meal ready to go.
• How to make it spicier/milder? The heat comes from the curry powder. Use a “hot” curry powder for a spicier sauce, or a “mild” one for less heat. You can also add a pinch of cayenne pepper with the curry powder.
• What if I don’t have a blender? If you don’t have a blender for the sauce, you can simply leave the vegetables chunky for a more rustic, stew-like curry. It will still be delicious.

What To Serve With Aubergine Katsu Curry

This is a complete meal, but it’s traditionally served with:

• Fluffy steamed jasmine or short-grain rice
• A simple side of fresh salad leaves
• A sprinkling of black sesame seeds for garnish

How To Store Aubergine Katsu Curry

• Refrigerate: It’s best to store the crispy aubergine and the curry sauce in separate airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the sauce gently on the stove. For the best result, re-crisp the aubergine slices in a hot oven or an air fryer for a few minutes before serving.

Aubergine Katsu Curry Nutrition Facts

• Calories: 550-650 kcal
• Fat: 20g
• Carbohydrates: 80g
• Protein: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Moreish Aubergine Salad Recipe
• Aubergine Parmesan Milanese Recipe
• Roasted Aubergine Laksa Recipe