Description
Sweet Potato & Aubergine Katsu Curry is a vibrant, vegetarian twist on the classic Japanese katsu curry. Crispy, golden-breaded sweet potato and aubergine (eggplant) are served over a bed of rice, smothered in a rich and savory curry sauce. This dish is hearty, satisfying, and packed with flavor, making it perfect for a comforting dinner or special meal.
Ingredients
Scale
- 1 medium sweet potato, peeled and cut into 1/2-inch slices
- 1 large aubergine (eggplant), cut into 1/2-inch slices
- 1 cup all-purpose flour (or gluten-free flour for gluten-free option)
- 2 large eggs, beaten
- 1 cup panko breadcrumbs (or gluten-free panko for gluten-free option)
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Curry Sauce:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder (or Katsu curry powder mix)
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 2 cups vegetable broth
- 1/2 cup coconut milk (or regular milk for a non-dairy version)
- Salt and pepper, to taste
For Serving:
- Cooked jasmine or basmati rice
- Fresh cilantro (optional, for garnish)
Instructions
- Prepare the Katsu:
- Set up a breading station: Place the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
- Season the sweet potato and aubergine slices with salt and pepper.
- Dredge each slice first in the flour, then dip into the egg mixture, and finally coat with panko breadcrumbs. Press lightly to ensure the breadcrumbs stick well.
- Heat vegetable oil in a large pan over medium heat. Fry the breaded sweet potato and aubergine slices in batches, cooking for 2-3 minutes per side or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Make the Curry Sauce:
- In a separate saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
- Stir in the curry powder, soy sauce, tomato paste, and sugar, cooking for 1-2 minutes to toast the spices.
- Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to thicken slightly.
- Add the coconut milk, and continue simmering for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper.
- Assemble the Dish:
- Serve a portion of cooked rice on each plate.
- Arrange the crispy sweet potato and aubergine katsu slices over the rice.
- Pour the curry sauce over the katsu, making sure to cover the vegetables with the rich, flavorful sauce.
- Garnish and Serve:
- Garnish with fresh cilantro (optional) and serve immediately.
Notes
- You can bake the sweet potato and aubergine instead of frying them for a lighter version. Simply coat with olive oil and bake at 400°F (200°C) for about 20 minutes or until golden and crispy.
- If you prefer a spicier curry, feel free to add chili flakes or a small chopped chili pepper when making the curry sauce.
- This dish pairs well with pickled vegetables or a simple salad for added freshness.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 500
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 60mg