Sweet Potato & Aubergine Katsu Curry Recipe

Craving something comforting, flavorful, and just a little bit indulgent? This Sweet Potato & Aubergine Katsu Curry is your ticket to a deliciously satisfying meal. With crispy, golden-brown breaded sweet potato and aubergine (eggplant) served with a rich and aromatic curry sauce, it’s a twist on the classic Japanese Katsu Curry that’s full of vibrant flavors. The combination of crispy veggies and the savory, spiced curry will have you coming back for seconds—and maybe even thirds!

Why You’ll Love Sweet Potato & Aubergine Katsu Curry

• Crispy & Golden: The breaded sweet potato and aubergine are crispy on the outside, yet soft and tender on the inside. The perfect texture contrast that makes this dish so satisfying!
• Rich & Flavorful Curry: The hearty, spiced curry sauce is both comforting and aromatic, with layers of flavor from garlic, ginger, and a mix of spices.
• Vegetarian & Healthy: Packed with nutrients from sweet potatoes and aubergine, this dish is a healthy take on a classic comfort food. It’s perfect for vegetarians and anyone looking to enjoy a wholesome, plant-based meal.
• Customizable: You can easily add your favorite veggies to this dish, or adjust the level of spice to suit your taste. Feel free to experiment with your toppings as well—crispy onions or a drizzle of fresh herbs would be a perfect finish!

Ingredients in Sweet Potato & Aubergine Katsu Curry

Here’s a breakdown of the ingredients you’ll need for this flavorful dish:

For the Katsu (Breaded Sweet Potato & Aubergine):

• Sweet potatoes: A natural sweetness and creamy texture that pairs beautifully with the savory curry.
• Aubergine (eggplant): Soft and tender when cooked, with a lovely texture that complements the crispy breading.
• Flour: For the first step in breading and creating a nice crisp outer layer.
• Egg: To help bind the breading to the veggies.
• Panko breadcrumbs: For that irresistibly crispy coating.
• Salt & pepper: For seasoning the vegetables before breading.

For the Curry Sauce:

• Onion: The base of the curry sauce for sweetness and flavor.
• Garlic & ginger: Fresh garlic and ginger give the sauce its warm, aromatic kick.
• Curry powder: The key ingredient to create that classic curry flavor.
• Tomato paste: Adds depth and richness to the sauce.
• Coconut milk: Creamy and slightly sweet, balancing the spices in the curry.
• Vegetable stock: For added flavor and to help the sauce reach the perfect consistency.
• Soy sauce: For a bit of savory saltiness to balance the sweetness.
• Brown sugar: Just a touch of sweetness to round out the flavor.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Step 1: Prepare the Vegetables

Peel the sweet potatoes and cut them into thin rounds or small sticks, depending on your preference. Slice the aubergine into ½-inch thick slices. Season both with a pinch of salt and pepper.

Step 2: Bread the Sweet Potato & Aubergine

Set up a breading station: In one shallow dish, place flour. In a second dish, whisk an egg. In a third dish, place the panko breadcrumbs. First, dip the sweet potato and aubergine slices in the flour, then the egg, and finally coat them with panko breadcrumbs, pressing gently to make sure they stick.

Step 3: Fry the Veggies

Heat a generous amount of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully fry the breaded sweet potato and aubergine slices in batches, turning occasionally, until golden brown and crispy on both sides. This should take about 3-4 minutes per side. Remove the fried veggies from the oil and place them on a paper towel-lined plate to drain any excess oil.

Step 4: Make the Curry Sauce

While the vegetables are frying, heat a small amount of oil in a saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Stir in the curry powder and cook for 1-2 minutes to allow the spices to bloom. Add the tomato paste and cook for another minute, stirring to combine. Pour in the coconut milk and vegetable stock, and bring the mixture to a simmer. Add soy sauce and brown sugar, then season with salt and pepper to taste. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened to your liking.

Step 5: Assemble the Dish

To serve, arrange the crispy sweet potato and aubergine pieces on a plate. Pour the curry sauce generously over the top. Garnish with fresh cilantro or green onions if desired. Serve with steamed rice or noodles, and enjoy the comforting flavors of this hearty dish!

How to Serve Sweet Potato & Aubergine Katsu Curry

• With rice: Serve the katsu curry over steamed white or brown rice for a classic pairing. The rice soaks up the flavorful curry sauce beautifully.
• With noodles: For a different twist, serve this katsu curry over a bowl of noodles (ramen or udon work well).
• Topped with fresh herbs: Add a handful of fresh cilantro, basil, or mint to brighten the dish and add a burst of freshness.
• Side of pickles: A side of Japanese pickles or a tangy cucumber salad will complement the richness of the curry.

Additional Tips

• Make it spicier: If you like a little heat, add a pinch of cayenne pepper or fresh chili to the curry sauce.
• Gluten-free: To make this dish gluten-free, use a gluten-free flour and gluten-free breadcrumbs for the katsu coating.
• Add more veggies: Feel free to include other vegetables in the katsu, like zucchini or mushrooms, for a variety of textures and flavors.
• Leftovers: This dish keeps well for 2-3 days in the fridge, and the curry sauce can be frozen for later use.

Nutrition Facts

Servings: 4
Calories per serving: 350
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 600mg
Total Carbohydrates: 45g
Dietary Fiber: 8g
Sugars: 12g
Protein: 6g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

FAQ Section

Q1: Can I make the katsu ahead of time?
A1: Yes! You can bread the sweet potato and aubergine ahead of time and store them in the fridge until you’re ready to fry them. This can save you time during meal prep.

Q2: Can I use other vegetables instead of sweet potatoes and aubergine?
A2: Absolutely! You can use zucchini, mushrooms, or even cauliflower as substitutes for sweet potatoes and aubergine. Each will add its own unique texture to the dish.

Q3: Can I make the curry sauce spicier?
A3: Definitely! Add a pinch of cayenne pepper or some chopped fresh chili to the curry sauce to give it an extra kick.

Q4: Can I make this recipe gluten-free?
A4: Yes! Just use gluten-free flour and gluten-free panko breadcrumbs for the katsu coating.

Q5: How can I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat the curry sauce on the stove or in the microwave, but the crispy veggies may lose some of their crunch.

Q6: Can I use a different type of milk for the curry sauce?
A6: Yes! You can use any non-dairy milk like almond or oat milk, though coconut milk provides a rich, creamy texture that complements the curry flavor beautifully.

Q7: Can I add protein to this dish?
A7: Absolutely! You can add tofu, tempeh, or even grilled chicken to make the dish more filling.

Q8: Is this recipe suitable for a vegan diet?
A8: Yes! This recipe is naturally vegan, as it uses plant-based ingredients throughout.

Q9: How can I make the curry sauce thicker?
A9: If you prefer a thicker curry sauce, simply let it simmer for a little longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the sauce.

Q10: Can I make this dish spicier?
A10: Of course! Add more curry powder or fresh chili for a spicy kick. You can also adjust the level of heat by adding chili flakes or hot sauce to taste.

Conclusion

This Sweet Potato & Aubergine Katsu Curry is a perfect balance of crispy, golden breaded veggies and a rich, flavorful curry sauce. It’s comforting yet fresh, and packed with deliciousness in every bite. Whether you’re serving it on a weeknight or for a special meal, it’s sure to be a hit!

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