This dish is inspired by the traditional Japanese dish ‘chicken katsu’. We serve our crunchy breaded aubergine with a gorgeous curry sauce and cooked rice.
- You can make this gluten-free using gluten-free breadcrumbs and flour.
- We use coconut milk in our katsu sauce, which is less traditional but it gives the sauce a sweetness which balances really well with the earthy aubergine.
- Instead of aubergine, you can also use tofu or even partly-cooked sweet potato.
Aubergine Katsu CurryOur Aubergine Katsu Curry is actually unreal 🔥
Posted by So Vegan on Tuesday, 26 October 2021
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16 Comments
This was so good!
My non-eggplant loving kids loved it
Thank you!!
thanks Sarah!
When u say partly cooked sweet potato, what do u mean. Trying this tonight, will let you know how it turns out. Thanks guys
Hey! We recommend steaming or roasting slices of sweet potato so it begins to soften, but is not soft all the way through – otherwise it might not cook all the way through when you fry it. Hope that helps!
Loved it!
Yay thanks!
This looks amazing. Do you think it would turn out well if I air fried it? Or baked it?
Yes definitely!
I tried it just now .I suggest strongly that you use smaller eggplant … Less seeds/The portions are more easily controlled like he has pictured. I unfortunately had a large actually two large egg plants they turned out great though… I am a huge fan of the sauce that worked out perfectly .I served it with jasmine rice ,the green onions and black sesame seeds…, looked very favorable thought I cheated though with my vitamix ( it has a warming program on it )so instead of putting it back in the pan again once it was all mixed / warmed right there for service. Will try again I actually used rice flour instead of regular flour . I increased the garlic (because I love it )to seven cloves instead of the four …spot on! when I rewarm this I will make sure that I put it in the oven to dry it out because eggplant plant has a lot of water content in it anyhow!! Thank you for sharing… All in all a very good meal and definitely meatless… In this economy you have to come up with meals that are not always leaning towards the meat ,but away from it just so you can keep on budget! Thank you once again…PS air frying it probably would give it back it’s life if you’re going to serve a couple nights in a row oh it’s definitely worth a try.
For some reason my batter was so thick I had to double it and it was thick on my slices. I fried and roasted it for 10minutes to thicken the batter and it tasted amazing but I still don’t know why my batter turned out like that! Amazing
Hey Jay. Oh that’s strange. Sometimes cup measurements can vary because they’re not precise. But next time you can add a splash of extra water if the batter is too thick. Hope that helps!
Made a double batch by using 2 long eggplants and 2 small sweet potato. I just brushed oil onto the pieces and baked for 15-20 mins flipping once and the outside was crispy and inside was cooked. Note: i soaked the sweet potato slices in boiled water for 3 mins before battering and baking. I definitely quadrupled the spices abd garlic because otherwise once you add the coconut milk its too bland. Topped with a swqueeze of lime and it was delicious. Thanks
Any nutrition info like calories on this recipe? I tried it and it was delicious, just trying to calculate my day!
Tried it. Loved it.
Love the recipe!
I also made it with oven baked eggplant because I am to lazy to fry. I pealed the eggplant begore slicing to 2cm, lightly coated with some olive oil and baked at 220 C for about 30 mins.
Guys! I used to make this recipe many times and I love it ! I recently cannot stand well coconut products, can I use some vegan cream instead?