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.

Serves 4

 Ingredients

  • 2 aubergines

  • 100g dried breadcrumbs

  • Handful sesame seeds (optional)

  • 3tbsp plain flour

  • 200g rice

 Sauce

  • Vegetable oil

  • 2tsbp clear honey

  • 1 onion

  • 3 cloves garlic

  • 1tbsp mango chutney

  • Splash soy sauce

  • 3 tbsp curry powder

  • 1 can coconut milk

 Method

  1. Heat the oven 180C

  2. In a bowl, mix 3tbsp of flour with enough water to make a runny paste

  3. 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

  4. 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

  5. Cook the aubergines in the oven for a good 30 minutes, until golden

  6. Cook the rice following the cooking instructions

  7. To prepare the sauce, wipe the pan you used for the aubergines clean and add a big glug of oil

  8. On a medium heat, cook the finely sliced onion and garlic 

  9. Stir in the curry powder and 1tbsp of flour

  10. Add the honey to create a thick paste

  11. Gradually add the coconut milk, a bit at a time, to form a creamy sauce

  12. 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

  13. If it isn’t thick enough, you can add some water to 1 tsp of cornflour and stir some into the sauce

  14. Serve the aubergines with rice and pour over the sauce