Vegan Aubergine (Eggplant) Katsu Curry with Coconut Curry Sauce

Introduction

Vegan Aubergine Katsu Curry with Coconut Curry Sauce is a dish that has quickly won over my family and friends alike. This vegan twist on the traditional Japanese katsu features crispy fried aubergine (or eggplant) coated in panko breadcrumbs, served alongside a rich and flavorful coconut curry sauce. The combination of the crunchy texture from the katsu and the creamy sauce creates a delightful harmony that is both satisfying and comforting. My family loves how the coconut milk adds a sweet and savory element to the dish, making it a perfect meal to enjoy with a side of jasmine rice. Whether you’re looking for a hearty weeknight dinner or an impressive dish to serve guests, this recipe is sure to please everyone at the table!

Ingredients

For the Coconut Curry Sauce:

• 1 tbsp vegetable oil
• 1 onion, peeled and chopped
• 2 carrots, chopped into small pieces
• 4 garlic cloves, peeled and chopped
• 1.5 tbsp medium curry powder
• Salt, to taste
• 1 can (400 ml / 14.1 oz) coconut milk
• 1 tbsp maple syrup

For the Aubergine Katsu:

• 3/4 cup plain flour (or gluten-free flour)
• Salt and pepper, to taste
• 3/4 cup water (add more if needed to thin batter)
• 2 aubergines (eggplants), sliced 1 cm thick
• 2 cups panko breadcrumbs (or gluten-free breadcrumbs)

For Serving:

• Jasmine rice
• Sliced spring onion
• Sesame seeds

Instructions

1. Make the Coconut Curry Sauce:

• Sauté Vegetables: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chopped onion, carrots, and garlic, and cook for 10 minutes until softened but not browned.
• Add Curry Powder: Stir in the curry powder and a pinch of salt, cooking for 1-2 minutes until fragrant.
• Simmer Sauce: Add the coconut milk and maple syrup, stirring to combine. Simmer gently for 5 minutes.
• Blend Sauce: Transfer the sauce to a blender and blend until smooth. Return to the pan and set aside until ready to serve.

2. Prepare the Aubergine Katsu:

• Prepare Batter: In a bowl, combine the flour, 1/2 teaspoon each of salt and pepper, and water to form a smooth batter. Add more water if the batter is too thick.
• Coat the Aubergine: Dip each aubergine slice into the batter, then coat in panko breadcrumbs. Set aside.
• Heat Oil for Frying: In a saucepan, add vegetable oil until it’s 1-2 cm (0.4-0.8 inches) deep. Heat the oil to about 180°C (356°F).
• Fry Aubergine: Fry aubergine slices in batches of 3-4, cooking for about 4 minutes on each side until golden brown. Place cooked slices on a paper towel to absorb excess oil. Keep warm in a low oven if desired.

3. Serve:

• Heat Sauce: Reheat the coconut curry sauce gently over low heat.
• Plate: Serve the crispy aubergine with jasmine rice, drizzling the coconut curry sauce on top. Garnish with sliced spring onion and sesame seeds for added flavor and presentation.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 380 kcal

Preparation Time

• Total Time: 1 hour 10 minutes
• Prep Time: 25 minutes
• Cook Time: 40-45 minutes

How to Serve

• Serve the aubergine katsu over a bed of jasmine rice.
• Drizzle with coconut curry sauce generously.
• Garnish with fresh spring onions and a sprinkle of sesame seeds.
• Enjoy with a wedge of lime for an extra zesty kick.
• Pair with a side salad for a complete meal.

Additional Tips

1. Roasting Instead of Frying: For a healthier option, you can roast the coated aubergine slices in the oven at 400°F (200°C) for about 20-25 minutes until crispy.
2. Soaking the Aubergine: If you find eggplant too bitter, you can slice and soak it in salted water for 30 minutes before cooking, then pat dry.
3. Adjusting Spice Levels: Feel free to adjust the amount of curry powder to suit your spice preference; a little more can add more heat!
4. Making it Gluten-Free: Substitute plain flour and panko breadcrumbs with gluten-free alternatives for a gluten-free version.
5. Storage: Store any leftover curry sauce and katsu separately in airtight containers in the fridge.

Recipe Variations

• Add Veggies: You can add other vegetables like bell peppers, spinach, or zucchini to the coconut curry sauce for added nutrition and flavor.
• Protein Boost: Consider adding cooked chickpeas or tofu for a protein-rich version of this dish.
• Different Sauces: Experiment with different sauces by using peanut sauce or a spicy sriracha sauce instead of coconut curry.
• Herbed Variations: Try adding fresh herbs like cilantro or basil to the sauce for a fragrant twist.
• Baked Katsu: For a baked version, coat the aubergine in panko breadcrumbs and bake at 375°F (190°C) for 25-30 minutes.

Serving Suggestions

• Serve with a refreshing cucumber salad or pickled vegetables on the side.
• Pair with steamed broccoli or green beans for extra greens.
• Offer a side of naan or pita bread for a more filling meal.
• Enjoy with a light beer or a refreshing iced tea to complement the flavors.
• Serve as part of a larger Asian-inspired feast alongside other dishes like vegetable stir-fry or miso soup.

Freezing and Storage

• Storage: Leftover katsu and curry can be stored in separate airtight containers in the refrigerator for up to 3 days.
• Freezing: The coconut curry sauce freezes well. Store in freezer-safe containers for up to 2 months. Reheat gently on the stove before serving.

FAQ Section

1. Can I use a different type of eggplant?
   Yes, you can use any variety of eggplant; just adjust the cooking time as needed.
2. What if I can’t find panko breadcrumbs?
   Regular breadcrumbs can be used, but panko gives a lighter, crispier texture.
3. Is this dish suitable for meal prep?
   Absolutely! The components can be made ahead and assembled when ready to eat.
4. Can I make this dish nut-free?
   Yes, simply omit the cashews from the garlic tahini sauce and replace it with more tahini or a different creamy substitute.
5. What can I serve with this dish?
   It pairs well with rice, salads, or even as a filling for wraps or sandwiches.
6. How can I make this dish spicier?
   Add more curry powder or include fresh chili peppers in the sauce.
7. Can I prepare the sauce in advance?
   Yes, the coconut curry sauce can be made ahead and stored in the fridge for a few days.
8. What if I don’t have maple syrup?
   You can substitute maple syrup with agave syrup or any sweetener of your choice.
9. How do I know when the aubergine is done?
   The katsu should be golden brown and crispy on the outside, with the eggplant tender on the inside.
10. Can I serve this dish cold?
    While it’s best served warm, it can be enjoyed cold as a salad or sandwich filling.

Conclusion

Vegan Aubergine Katsu Curry with Coconut Curry Sauce is a delightful dish that combines crispy texture with creamy flavors, making it a satisfying meal for anyone, whether they are vegan or not. The combination of roasted aubergine with the rich coconut curry sauce and bright pomegranate seeds creates an exciting and vibrant dish that is perfect for any occasion. Whether you serve it for a family dinner or at a gathering with friends, this recipe is sure to impress and leave everyone wanting more. Give it a try, and enjoy a comforting meal that is both nutritious and delicious!

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