We recently decided to recreate a dish we really enjoy – katsu curry. It’s one of our favourites when we go to Wagamama, so this was definitely something we wanted to be able to make at home too. It’s a reasonably simple meal, but almost deceptively so, as we found out when we tried it ourselves. The Vine is below, followed by the recipe we followed – adapted from the BBC Good Food vegetarian magazine.
Aubergine Katsu Curry
2015-09-21 21:50:38
Katsu curry with breadcrumbed aubergines
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Ingredients
- 4 tbsp plain flour
- 2 aubergines, sliced
- 100g panko breadcrumbs
- 1 packet basmati rice
- 1 red onion, chopped
- 1 cube frozen garlic
- 3 tbsp curry powder
- 400ml can coconut milk
Instructions
- Combine 3 tbsp flour with water to make a runny paste
- Toss in the aubergines until they are all coated.
- Tip the breadcrumbs onto a plate and dip each aubergine slice in them, turning to coat and pressing down to help the crumbs stick.
- Fry the aubergine slices in batches for 5 mins each side or until tender. Transfer the slices to a baking tray as you go.
- Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins at 180C.
- Microwave rice for 2 mins (following packet instructions)
- Clean the pan, then add the onion and cook for a few mins to soften.
- Stir in the garlic and curry powder for 1 min.
- Add the remaining 1 tbsp flour and stir to a paste.
- Splash in the coconut milk a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins. Add water if it gets too thick.
- Serve rice as a base, with aubergine slices on top and sauce poured over it all!
Notes
- Do NOT make the mistake we made! We misread the instructions while overtired and added far too much curry powder. It was incredibly strong! To balance this out if you do make the mistake, a lot more coconut milk can go in. You'll end up with a lot more sauce, but we found we were eating leftovers the next day anyway, so it's all good.
Adapted from BBC Good Food
Adapted from BBC Good Food
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