Katsu Aubergine

Katsu Aubergine Ingredients

4 Tbsp vegetable oil2 Onion (finely diced)2 Garlic Clove, crushed3 Tbsp Ginger (grated)2 Tsp Tumeric4 Tbsp Mild Curry Powder2 Tbsp Plain Flour600ml Vegetable Stock200ml Coconut Milk3 Tsp Soy Sauce200g Panko Breadcrumbs150ml Plant Based Milk150g Cornflour/Plain Flour1 Large Aubergine

Method

1. 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.2. 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.3. Slice your aubergine, cover in flour then egg and then panko breadcrumbs. Fry on medium until crispy and golden brown.4. Pair your katsu curry and crispy aubergine with steamed rice and enjoy!