Aubergine Katsu Curry

Aubergine Katsu Curry

  • Vegetarian
Try something different for your curry night with a Japanese favourite packed full of flavour and all the veggies your heart desires!
  • 30 MINS

    Cooking Time

  • Medium


  • 15 MINS

    Prep Time

  • 2 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 3153.32 kcal
Protein 32.85 g
Fat 252.4 g

Katsu Sauce

  • 1 Knorr Vegetable Stock Cubes
  • 1 sweet potato, diced
  • 1 large carrot, diced
  • 1/2 onion, diced
  • 1 garlic clove, diced
  • 250 ml water
  • 100 ml coconut milk
  • 1 tbsp soy sauce
  • 1 tsp chilli powder
  • 2 tsp curry powder
  • 1 tbsp tomato puree
  • 2 tbsp vegetable oil

Crispy Aubergine

  • 1 large aubergine, thickly sliced
  • 100 g plain flour
  • 100 g breadcrumbs
  • 2 eggs, whisked
  • 500 ml vegetable oil, for frying
  • 1 tbsp curry powder

Serve With

  • 200 g rice cooked


  • coriander or sesame seed for garnish

  1. For the Katsu Sauce, heat the oil in a large pan and cook the onion for 2-3 minutes, until soft. Add the garlic, chilli powder and 2 tsp of the curry powder. Cook for a further 2 minutes, stirring. Then add the carrot and sweet potato and cook for 5 minutes, until starting to soften.

  2. Add the Knorr Vegetable Stock Cube, water, tomato puree, soy sauce and coconut milk. Bring to a slow boil then lower the heat, cover and simmer for 10 minutes, until the sweet potato and carrot is cooked through. Remove from the heat and allow to cool.

  3. Once cooled, blitz the cooled sweet potato mix with a blender until smooth but slightly textured.

  4. For the Crispy Aubergine, combine the flour and 1 tbsp of curry powder in a shallow dish and dip the aubergine slices, ensuring to completely coat them. Then dip them in the whisked egg, followed by the breadcrumbs.

  5. Heat the oil in a large, deep pan and fry the aubergine slices for 2-3 minutes on each side.

  6. Serve with rice, add the crispy aubergine slices and top with the katsu sauce. Garnish with coriander.

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