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Aubergine Katsu Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

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

Optional

  • coriander or sesame seed for garnish
  • 1 Heat the oil in a large pan and cook the onion for 2-3 minutes, until soft. Add in the garlic, chilli powder and curry powder and cook for a further 2 minutes, stirring. Add in the carrot and sweet potato and cook for 5 minutes, until starting to soften.
  • 2 Now add in the Knorr vegetable stock, tomato puree, soy sauce and coconut milk. Bring to a light boil, then lower the heat, cover and simmer for 10 minutes, until the sweet potato and carrot it cooked through. Remove from the heat and allow to cool.
  • 3 Combine the flour, salt and curry powder in a shallow dish and dip the aubergine slices in this, ensuring to completely coat them. Now dip them in the whisked egg, followed by the breadcrumbs.
  • 4 Heat the vegetable oil in a large, deep pan and fry the aubergine slices for 2-3 minuteson each side.
  • 5 Cook the rice according to pack instructions.
  • 6 Blitz your cooled sweet potato sauce with a hand-held stick blender, until you have a rich but still slightly textured sauce.
  • 7 Use a small bowl to shape the rice into mounds on plates, then arrange the crispy aubergine slices to the side, topped with the katsu sauce and some chopped coriander or sesame seeds (optional)