Beat the Budget’s aubergine katsu curry
- 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
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.