Eggplant Katsu Curry
Vegetarian - Vegan - Explorer
Ingredients
Serves 4
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Sunflower oil
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1/2 teaspoon asafoetida (optional)
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1 medium onion diced
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1 medium carrot diced
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1 tablespoon of Sobhna's Authentic Indian Curry Paste
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2 tablespoons of tinned or fresh tomatoes
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Salt to taste
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400ml of coconut milk
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2 teaspoon of maple syrup
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Lemon juice to taste
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1/2 cup of plain flour
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1/2 teaspoon of Sobhna's Garam Masala
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1 large eggplant, peeled and sliced into 1cm thick circles
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2-3 cups of panko breadcrumbs
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Spring onion and sesame seeds for serving
Method
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Heat oil in a pan, add asafoetida, diced onions and carrots and saute until soft.
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Stir in the curry paste, add tomatoes and fry for 2-3 minutes.
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A good tip to avoid your curry paste sticking to the pan is to add a tiny amount of water to the curry paste to make it into a smoother paste.
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Add the coconut milk, and simmer on a gentle heat for 5-6 minutes before adding the maple syrup.
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Simmer for another 5-6 minutes or until the vegetables are completely softened, add lemon juice to taste and take off the stove.
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Cool the sauce completely before blitzing it in the blender to make a nice and smooth curry sauce.
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Now let's make the eggplant katsu. Peel the eggplant, slice into 1cm thick circles and soak in water for a few minutes.
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For the batter, in a bowl add flour and garam masala and make a nice thick batter with approx. quarter cup of water.
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Remove the eggplant from the water and dry. Coat completely in the batter and then in the panko breadcrumbs.
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Heat the sunflower oil in a pan on high heat.
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After all of the eggplant slices have been coated in the batter and panko breadcrumbs, start cooking them in small batches for approx. 4-5 minutes each side on a medium-high heat until golden brown.
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Serve with rice, garnish with spring onions and sesame seeds.
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