Aubergine katsu curry hero

Beat the Budget’s aubergine katsu curry

Crispy breadcrumbed aubergine slices topped with a smooth Japanese-style curry sauce

, 17 December 2020

(5 votes)

Beat the Budget’s aubergine katsu curry

  • 1 Hour 10 Mins

  • Serves: 4

  • Price: 56p per serving

Nutritional Info
Each 632g serving contains

  • Energy

    2089KJ

    499KCAL

    25%

  • Fat

    9.5g

    low

    14%

  • Saturates

    1.3g

    low

    7%

  • Sugars

    13.9g

    low

    15%

  • Salt

    2.21g

    high

    37%
of your reference intake.
Typical energy values per 100g: 331kJ/79kcal.
Ingredients
  • 1 onion, roughly chopped
  • 1 large carrot, roughly chopped
  • 3 cloves garlic, finely chopped
  • 1½tbsp curry powder
  • 2 aubergines
  • 1 egg, beaten
  • 250g long-grain rice
  • 2 spring onions, sliced
  • STORE CUPBOARD
  • 2tbsp rapeseed oil
  • 1tbsp plain flour
  • 1 reduced-salt vegetable stock cube, made up to 700ml
  • 1tbsp clear honey
  • 1½tbsp soy sauce
  • 100g breadcrumbs
Method

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray (or 2 smaller trays) with foil.

  • For the katsu sauce, sweat the onion and carrot in a pan with 1tbsp of the rapeseed oil on a low heat for 6 mins until the onions are translucent.

  • Add the garlic, curry powder and ½ of the flour with a splash of the stock. Cook gently for 1 min before gradually stirring in the rest of the stock, the honey and soy. Simmer for 20 mins.

  • Meanwhile, slice the aubergines lengthwise into 6 slices each. Press into the remaining flour, then coat in the egg and finally the breadcrumbs.

  • Arrange on the baking tray and drizzle with the remaining oil. Cook in the oven for 15 mins, turning the slices over halfway through.

  • Meanwhile, cook the rice according to the packet instructions.

  • Blend the katsu sauce until smooth. Serve the aubergine topped with the katsu sauce and spring onions, with the rice, extra sauce and onions on the side.