Recipes
Beat the Budget's aubergine katsu curry
Crispy breadcrumbed aubergine slices topped with a smooth Japanese-style curry sauce
Crispy breadcrumbed aubergine slices topped with a smooth Japanese-style curry sauce
Cook: 40 Mins
Serves: 4
Price: 56p per serving
Nutritional Information
Each 632g serving contains
Energy
2092kj
499kcal
2092kj
499kcal
25%
Fat
9.5g
9.5g
Med
14%
14%
Saturates
1.3g
1.3g
Low
7%
7%
Sugars
13.9g
13.9g
High
15%
15%
Salt
2.21g
2.21g
High
37%
37%
of your reference intake.
Typical energy values per 100g:
331kj/79kcal
Typical energy values per 100g:
331kj/79kcal
Ingredients
1 onion, roughly chopped
1 large carrot, roughly chopped
3 cloves garlic, finely chopped
1½tbsp curry powder
2 aubergines
1 egg, beaten
250g long-grain rice
2 spring onions, sliced
2tbsp rapeseed oil
1tbsp plain flour
1 reduced-salt vegetable stock cube, made up to 700ml
1tbsp clear honey
1½tbsp soy sauce
100g breadcrumbs
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray (or 2 smaller trays) with foil.
2
For the katsu sauce, sweat the onion and carrot in a pan with 1tbsp of the rapeseed oil on a low heat for 6 mins until the onions are translucent.
3
Add the garlic, curry powder and ½ of the flour with a splash of the stock. Cook gently for 1 min before gradually stirring in the rest of the stock, the honey and soy. Simmer for 20 mins.
4
Meanwhile, slice the aubergines lengthwise into 6 slices each. Press into the remaining flour, then coat in the egg and finally the breadcrumbs.
5
Arrange on the baking tray and drizzle with the remaining oil. Cook in the oven for 15 mins, turning the slices over halfway through.
6
Meanwhile, cook the rice according to the packet instructions.
7
Blend the katsu sauce until smooth. Serve the aubergine topped with the katsu sauce and spring onions, with the rice, extra sauce and onions on the side.