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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)

41.3g

Energy (kJ)

15291kJ

Energy (kcal)

3653kcal

Carbohydrate incl. fibre (g)

223.4g

Carbohydrate excl. fibre (g)

199.6g

Sugar (g)

30.2g

Fibre (g)

23.9g

Fat (g)

294.3g

Saturated fat (g)

58.4g

Unsaturated fat (g)

223.5g

Monounsaturated fat (g)

63.6g

Polyunsaturated fat (g)

155.3g

Trans fat (g)

1.5g

Cholesterol (mg)

216mg

Sodium (mg)

8794mg

Salt (g)

21.99g

Vitamin A (IU)

22659IU

Vitamin C (mg)

21.2mg

Calcium (mg)

271mg

Iron (mg)

12.20mg

Potassium (mg)

3218mg

Total

82.7g

30582kJ

7306kcal

446.8g

399.1g

60.4g

47.7g

588.7g

116.9g

447.0g

127.2g

310.6g

2.9g

432mg

17587mg

43.99g

45319IU

42.4mg

542mg

24.39mg

6436mg

  • 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
  • 250 ml Knorr Vegetable Stock Pot
  • 1 tbsp tomato puree
  • 1 tbsp soy sauce
  • 100 ml coconut milk
  • 500 ml vegetable oil, for frying
  • 1 large aubergine, thickly sliced
  • 100 g plain flour
  • 1 tbsp curry powder
  • Pinch of salt
  • 2 eggs, whisked
  • 100 g breadcrumbs
  • 200 g rice to serve

Optional

  • coriander or sesame seed for garnish