Aubergine Katsu Curry
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
40.6g
Energy (kJ)
15123kJ
Energy (kcal)
3613kcal
Carbohydrate incl. fibre (g)
214.0g
Carbohydrate excl. fibre (g)
191.5g
Sugar (g)
28.3g
Fibre (g)
22.5g
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)
8768mg
Salt (g)
21.93g
Vitamin A (IU)
16020IU
Vitamin C (mg)
20.1mg
Calcium (mg)
257mg
Iron (mg)
11.91mg
Potassium (mg)
3060mg
Total
81.2g
30246kJ
7226kcal
428.0g
383.1g
56.5g
44.9g
588.6g
116.9g
447.0g
127.2g
310.6g
2.9g
432mg
17536mg
43.86g
32040IU
40.1mg
514mg
23.82mg
6121mg
- 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