Katsu Aubergine

Ingredients

• 4 Tbsp vegetable oil
• 2 Onion (finely diced)
• 2 Garlic Clove, crushed
• 3 Tbsp Ginger (grated)
• 2 Tsp Tumeric
• 4 Tbsp Mild Curry Powder
• 2 Tbsp Plain Flour
• 600 ml Vegetable Stock
• 200 ml Coconut Milk
• 3 Tsp Soy Sauce
• 200 g Panko Breadcrumbs
• 150 ml Plant Based Milk
• 150 g Cornflour/Plain Flour
• 1 Large Aubergine

Instructions

1. 1

   --- Method ---

2. 2

   For the Katsu Curry sauce, soften the onions ginger and garlic in oil until fragrant. Add In the curry powder, turmeric and salt. Combine well and then add in your plain flour and cook for a couple minutes until well incorporated.

3. 3

   Gradually add in your vegetable stock followed by Coconut Milk. Then add your soy sauce. Let your curry sauce simmer until it becomes a thick consistency. With a hand blender, blitz the onions to get a smooth consistency. If your curry is still a little thinner, let it simmer on medium to high heat until the curry is reduced.

4. 4

   Slice your aubergine, cover in flour then egg and then panko breadcrumbs. Fry on medium until crispy and golden brown.

5. 5

   Pair your katsu curry and crispy aubergine with steamed rice and enjoy!