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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)

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