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Aubergine Katsu Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

33.5g

Energy (kJ)

14417kJ

Energy (kcal)

3446kcal

Carbohydrate incl. fibre (g)

201.2g

Carbohydrate excl. fibre (g)

179.0g

Sugar (g)

23.4g

Fibre (g)

22.2g

Fat (g)

284.0g

Saturated fat (g)

52.4g

Unsaturated fat (g)

219.1g

Monounsaturated fat (g)

63.6g

Polyunsaturated fat (g)

155.3g

Trans fat (g)

1.4g

Cholesterol (mg)

216mg

Sodium (mg)

1616mg

Salt (g)

4.05g

Vitamin A (IU)

22659IU

Vitamin C (mg)

21.2mg

Calcium (mg)

271mg

Iron (mg)

12.20mg

Potassium (mg)

1744mg

Total

67.0g

28835kJ

6892kcal

402.3g

357.9g

46.9g

44.4g

568.0g

104.9g

438.3g

127.2g

310.6g

2.8g

432mg

3232mg

8.10g

45319IU

42.4mg

542mg

24.39mg

3489mg

Ingredients

  • 2 tbsp vegetable oil
  • 1/2 onion, diced
  • 1 garlic clove, diced
  • 1 tsp chilli powder
  • 2 tsp curry powder
  • 1 large carrot, diced
  • 1 sweet potato, diced
  • 1 Knorr Vegetable Stock Cube
  • 250 ml water
  • 1 tbsp tomato puree
  • 1 tbsp soy sauce
  • 100 ml coconut milk
  • 1 large aubergine, thickly sliced
  • 100 g plain flour
  • Pinch of salt
  • 1 tbsp curry powder
  • 2 eggs, whisked
  • 100 g breadcrumbs
  • 500 ml vegetable oil, for frying
  • 200 g rice cooked
  • coriander or sesame seed for garnish