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Aubergine katsu curry
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Irresistible Japanese katsu curry made with sweet vegetables and simple pantry staples, creating a silky and flavorful sauce that defies expectations. Don't underestimate the power of this mysterious and delicious dish!
Ingredients:

  • 100 g radishes topped, tailed and finely sliced
  • ½ teaspoon salt
  • 3 tablespoons mirin
  • 3 tablespoons white wine vinegar
  • 3 tablespoons rapeseed oil
  • 1 onion chopped
  • 2 medium carrots (200g), peeled and cut into 1cm dice
  • 1 sweet potato (200g), peeled and cut into 1cm dice
  • 4 cloves of garlic sliced
  • 1.5 cm ginger peeled and grated
  • 2 tablespoons curry powder
  • 10 tablespoons plain flour
  • 500 ml vegan vegetable stock
  • 2 tablespoons light soy sauce
  • 2 tablespoons tomato ketchup
  • salt
  • 2 aubergines (600g), cut lengthways into 0.5cm-thick slices
  • 200 g panko breadcrumbs
Instructions:
  • 1. Preheat the oven to 180°C fan/200°C/400°F/gas 6. Put radishes in a heatproof bowl, cover with 100ml of freshly boiled water, and add salt, mirin, and vinegar. Stir and let cool. 2. For the sauce, heat oil in a lidded frying pan, fry onion, carrots, and sweet potato for 10 minutes. Add garlic and ginger, fry for another 2 minutes, cover and steam for 5 minutes. Stir in curry powder, then coat vegetables with 2 tablespoons of flour. Gradually add stock, bring to a boil. Stir in soy sauce, ketchup, and ½ teaspoon of salt. Blend until smooth, then return to the pan. 3. Line an oven tray with baking paper. Coat aubergine slices in flour paste made with 8 tablespoons of flour, about 180ml of water, and ½ teaspoon of salt. Press into panko breadcrumbs on a separate plate. Place coated slices on the tray, drizzle with oil. Bake for 15 minutes on each side, then increase the heat to 220°C fan/240°C/475°F/gas 9 for a final 10 minutes until crisp. Remove from the oven. 4. Just before serving, gently reheat the curry sauce for 5 minutes, adjusting consistency and seasoning with water and salt if needed. Place 3-4 aubergine slices on each plate, pour sauce over them, and serve with pickled radish, rice, salad leaves, and optional black sesame seeds.

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