Go Back
+ servings
White bowl containing vibrant orange katsu sauce, with rice and cucumber ribbon topped with a roasted aubergine covered in crispy panko breadcrumbs.

Aubergine Katsu Curry

Are you looking for a mad quick, super tasty, VEGAN aubergine katsu curry!? Yes? Well, that’s good, because this gorgeous dish is ready in just 30 minutes, the perfect midweek dinner with the added bonus that it feels a bit like you have a takeaway—the dream.
4.84 from 6 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner
Cuisine Japanese
Servings 4 people
Calories 379 kcal

Ingredients
 
 

Aubergines

  • 2 large aubergines
  • 30 grams panko breadcrumbs
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup

Curry Sauce

  • 2 medium onions
  • 1 large carrot
  • 3 cloves of garlic
  • 40 grams ginger
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 400 ml coconut milk
  • 100 ml vegetable stock
  • 2 tsp maple syrup
  • 2 tbsp soy sauce
  • 1 lime
  • 2 bay leaves

To Serve

  • Half a cucumber cut into ribbons
  • 1 large carrot cut into ribbons
  • 1 lime cut into wedges
  • A small bunch of coriander

Instructions
 

  • Pre-heat oven to 200°C/ 390°F
  • Slice the aubergines in half lengthways, and score diagnolly in a criss-cross pattern on each half. Mix together a tablespoon each of soy sauce and maple syrup and brush onto the scored aubergines. Top with panko breadcrumbs and roast for 30 minutes.
  • Roughly chop the onions and peel and chop the carrot. Add a glug of oil to a high-sided saucepan over medium-high heat, add the vegetables and cook for bout 10 minutes, stirring occasionally.
  • Reduce the heat to medium and grate in garlic and ginger, cook for 2 - 3 minutes then stir in the curry powder and turmeric and cook for two more minutes.
  • Add the remaining sauce ingredients, excluding the lime juice, season well with salt and pepper, stir, cover and allow to simmer for 15 - 20 minutes until carrots are super soft.
  • If you're serving with rice now is the time to get your rice on.
  • Remove the bay leaves, add the juice of a lime, and then trasnfer to a blender and blend until you have a smooth sauce.
  • To serve place the rice on the plate first, add aubergines on top and cover with the thick curry sauce. Garnish with ribboned carrot and cucumber, lime wedges and fresh coriander leaves.

Nutrition

Calories: 379kcalCarbohydrates: 44gProtein: 8gFat: 23gSaturated Fat: 19gSodium: 957mgPotassium: 1117mgFiber: 11gSugar: 19gVitamin A: 6156IUVitamin C: 23mgCalcium: 111mgIron: 6mg
Keyword Comfort Food, curry, Family Favourites
Tried this recipe?Let us know how it was!