Crunchy, soft and velvety aubergine, smothered in rich curry sauce and served with golden rice…that’s right, the time has come to share a British favourite: Katsu Curry!
I’ve turned it on its head slightly though by showcasing this gorgeous dish with aubergine instead of chicken or pork, please feel free to sub it in, it will have the same ingredients for coating. You can also try it with other sturdy veg, such as sweet potato medallions. Okay, enough talk let me show you how to create this lush gluten free aubergine katsu curry now:
For the curry sauce:
1-2 tbsp of olive oil
1 red or white onion, peeled and roughly chopped
5 whole garlic cloves, peeled
2 -3 carrots, peeled and chopped
2 tbsp of Steenbergs Organic and Fairtade curry powder:
2 tbsp of cornflour/tapioca flour
250ml of water or vegetable stock
2 tbsps of tamari
3 bay leaves
400ml of coconut milk
For the aubergine medallions:
1 large free-range egg, beaten lightly
3-4 tbsp of coconut oil or ghee for shallow frying
2 medium sized sweet potatoes, sliced into ½ inch thick medallions
3 tbsp of polenta, for dusting
2 tbsp of rice flour, for coating
2 teaspoons of pyramid sea salt
1 teaspoon of Aleppo chilli flakes
1 teaspoon of black and white sesame seeds
To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté gently for 2 minutes, then throw in the carrots and sweat slowly for a further 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise.
Stir in the curry powder and cook for a minute. Slowly pour in the stock and cornflour until combined and whisk thoroughly whilst doing so.
Next add in your tamari and bay leaves and bring to the boil, then reduce the heat and simmer for 15 minutes, so the sauce thickens but is still of pouring consistency, finally, pour in your coconut milk.
While you are waiting for the sauce to thicken, simply dip your aubergine medallions in the beaten egg and then lightly dust with the rice flour and polenta and season it as desired (I add half of my sesame seeds and chilli flakes for extra flavour) and fry on both sides on a medium heat…4 minutes on each side will do the trick but keep an eye on it as it can burn so very easily!
I love to serve my aubergine katsu curry with a serving of turmeric rice but you can also opt for a light green salad consisting of baby leaf spinach and rocket…delicious!
Happy baking guys!
Recipe Creator and founder of nikibakes