Vegan Aubergine Katsu Curry
A vegan version for the much loved Japanese comfort food
Servings: 4 people
Equipment
- Blender
Ingredients
For the breaded aubergine
- 2 medium aubergines sliced
- 6 tbsp corn flour
- 3 tbsp water
- 100 g breadcrumbs
- 200 ml vegetable oil to fry
For the Katsu Curry
- 2 medium carrots peeled and chopped into small pieces
- 2 small yellow onions finely chopped
- 2 cloves garlic minced
- 1 tbsp vegetable oil
- 500 ml vegetable stock
- 1 tbsp medium curry powder
- 1 tsp garam masala
- 1 tsp brown sugar
- salt and pepper to taste
Instructions
- First I make the katsu curry.Chop up the vegetables. Heat the oil and add the onions with the sugar, let them caramelise for 5-7 minutes on medium heat.
- Add the carrot pieces and the spices. Simmer for 2-3 minutes together before adding the vegetable stock.
- Cover and cook for about 30 minutes until it starts to look sauce-like and the carrot pieces are soft. Set it aside, let it cool down a little bit before blending it with a blender.
- Next, prepare the aubergine. Cut them up into 1-1.5 cm thick slices after washing. In a small bowl, make a batter by combining the corn flour with water. Place the breadcrumbs into another one. Then dip the aubergine slices first in the cornflour, then the breadcrumbs, repeating until well coated. Heat the oil and fry the slices in the hot oil.Serve immediately with Japanese rice.
