Katsu Curry

Name: Katsu Curry
Yield: 4 servings
Cuisine: British
Ingredients: 1 large aubergine; 1 large sweet potato; 1 egg; 1/2 cup plain flour; Salt and pepper; Sesame seeds; 100 g Panko breadcrumbs; Oil for shallow frying; For the curry:; Vegetable oil; 1 large onion; 4 large garlic cloves; 1 tablespoon grated ginger; 1 large carrot; 1 small apple; 1 tablespoon white miso paste; 4 tablespoons curry powder; 2 teaspoons white wine or rice vinegar; 1 teaspoon garam masala; 2 tablespoons soy sauce; 1 tablespoon Worcestershire sauce

Mark Wheatley @cook_7232200

Bristol, UK

A sweet potato and eggplant/aubergine vegetarian katsu curry. My kids loved this so much they’ve made me promise to make more tomorrow!

Mark Wheatley @cook_7232200

Bristol, UK

A sweet potato and eggplant/aubergine vegetarian katsu curry. My kids loved this so much they’ve made me promise to make more tomorrow!

Saved

Ingredients

4 servings

1large aubergine
1large sweet potato
1egg
1/2 cupplain flour
Salt and pepper
Sesame seeds
100 gPanko breadcrumbs
Oil for shallow frying
For the curry:
Vegetable oil
1large onion
4large garlic cloves
1 tablespoongrated ginger
1large carrot
1small apple
1 tablespoonwhite miso paste
4 tablespoonscurry powder
2 teaspoonswhite wine or rice vinegar
1 teaspoongaram masala
2 tablespoonssoy sauce
1 tablespoonWorcestershire sauce

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Steps

1

Sauté onions and garlic in a little vegetable oil.
2

Add the ginger, carrots, apple curry powder and garam masala. Stir and fry for a couple more minutes.
3

Add the music paste to a cup of hot water and mix into the pan.
4

Simmer for 15 minutes, then blend with a hand blender until a smooth sauce. Add the soy, vinegar and Worcestershire sauce. If the sauce is too thick add a little more water.
5

Cover the bottom of a frying pan with the oil and heat it up so it's nice and hot.
6

Cover a slice of sweet potato/ aubergine with flour, then dip into the beaten egg and then cover completely with the seed and breadcrumb mix. Add to the pan and repeat. Fry each slice until golden brown on both sides.
7

Slice the sweet potato and aubergine into 0.5 cm thick slices.
8

Season the flour and add to a large plate. Put breadcrumbs and sesame seeds onto another plate. Beat the egg and put it nearby.
9

Serve with rice and/or a simple salad.