Mabes Makes: Aubergine Katsu Curry
by Mabel Lloyd
Katsu curry is one of my favourites, the sauce is sweet yet spicy and is so easy to make. Aubergines work perfectly as a meat alternative and taste deliciously slowly roasted in the oven in breadcrumbs.
- 2 aubergines
- 100g dried breadcrumbs
- Handful sesame seeds (optional)
- 3tbsp plain flour
- 200g rice
- Vegetable oil
- 2tsbp clear honey
- 1 onion
- 3 cloves garlic
- 1tbsp mango chutney
- Splash soy sauce
- 3 tbsp curry powder
- 1 can coconut milk
- Heat the oven 180C
- In a bowl, mix 3tbsp of flour with enough water to make a runny paste
- Cut the aubergine into 1cm thick slices and coat in the flour mixture and then dip into the breadcrumbs. I usually add some salt and paprika to my breadcrumb mix, you can also sprinkle them in sesame seeds if you have some for a lovely texture
- Fry the coated aubergines in a pan with some oil for about 5 mins- making sure you flip them over- add more oil as you do more batches
- Cook the aubergines in the oven for a good 30 minutes, until golden
- Cook the rice following the cooking instructions
- To prepare the sauce, wipe the pan you used for the aubergines clean and add a big glug of oil
- On a medium heat, cook the finely sliced onion and garlic
- Stir in the curry powder and 1tbsp of flour
- Add the honey to create a thick paste
- Gradually add the coconut milk, a bit at a time, to form a creamy sauce
- Stir the mango chutney and a splash of soy sauce into the sauce and cook for 10-15 minutes on low-medium heat, bubbling away gently
- If it isn’t thick enough, you can add some water to 1 tsp of cornflour and stir some into the sauce
- Serve the aubergines with rice and pour over the sauce
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