If you’ve been searching for a delicious, warming, and hearty plant-based recipe, look no further. This Yasai Katsu Curry featuring aubergine is the perfect combination of rich and comforting flavours, wrapped in a crispy, golden-brown crust. Best of all, it’s super easy to make using an airfryer, but don’t worry if you don’t have one; we have you covered with an alternative method as well.

Ingredients

For the Katsu Aubergine:

• 1 large aubergine (approximately 400g)
• 50g plain flour
• 120g panko breadcrumbs
• 2 tbsp flaxseed mixed with 6 tbsp water (flax egg)
• Salt and pepper to taste
• A few sprays of cooking oil

For the Katsu Curry Sauce:

• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp garam masala
• 500ml vegetable stock
• 2 tbsp soy sauce
• 1 tbsp cornflour mixed with a little water
• Salt and sugar to taste

Instructions

1. Begin by slicing your aubergine into 1.5cm thick rounds. Sprinkle each slice with a bit of salt and leave them to ‘sweat’ for about 20 minutes. This process helps to remove any bitterness from the aubergine. Rinse the slices and pat dry with a kitchen towel.
2. Dip each slice into the flour, ensuring both sides are evenly coated. Shake off any excess flour, then dip into the flax egg mixture, followed by the panko breadcrumbs.
3. Preheat your airfryer to 180°C. Place the aubergine slices into the basket without overcrowding. You may need to cook them in batches depending on the size of your airfryer. Spray the slices with a light coating of oil and airfry for about 12-15 minutes, or until golden and crispy.
4. Meanwhile, let’s prepare the curry sauce. Sauté the onion and garlic in a large pan until translucent. Add in the diced carrot and cook for a further 5 minutes.
5. Stir in the curry powder, turmeric, and garam masala. Continue to cook for another minute until the spices are well incorporated.
6. Pour in the vegetable stock and soy sauce. Bring the mixture to a simmer and let it cook for around 15 minutes or until the carrots are soft.
7. To thicken the sauce, slowly add in the cornflour mixture while stirring continuously. Adjust the seasoning with salt and a little sugar if desired.
8. Once the aubergine and curry sauce are ready, serve over a bed of fluffy steamed rice for a complete meal.

Alternative Method:

If you don’t have an airfryer, you can oven-bake the aubergine slices instead. Preheat your oven to 200°C. Place the prepared aubergine slices on a baking sheet lined with parchment paper, lightly spray them with oil, and bake for about 20-25 minutes, turning halfway, until they are golden and crispy.

Whether you’re a long-term plant-based eater, just beginning your journey, or simply love trying new recipes, this Yasai Katsu Curry is a versatile dish that is sure to become a firm favourite in your household. It’s the perfect combination of crispy, hearty aubergine and aromatic, spiced curry sauce, all served over steaming rice for ultimate comfort food bliss. Enjoy!

Tips

Below are some tips to ensure your Yasai Katsu Curry turns out perfectly every time:

1. Prep the Aubergine: Make sure you allow the aubergine to sweat with a bit of salt as this process removes the bitterness and helps the aubergine absorb less oil during the cooking process.
2. Breading: When breading the aubergine, press the breadcrumbs into the aubergine firmly. This ensures the breadcrumbs stick well and create a firm crust during cooking.
3. Airfryer/Oven: Keep an eye on the aubergine in the airfryer or oven. Each appliance can vary slightly in temperature, so it’s better to check on the aubergine a few times to avoid burning. Remember, you want a golden and crispy exterior.
4. Curry Sauce: The curry sauce should be simmered on low heat to let the flavours meld together, enhancing its depth.
5. Customise Your Curry: Feel free to add more vegetables to your curry sauce, such as peas or bell peppers. The recipe is very versatile!
6. Serving: This dish is best served immediately while the aubergine is still crispy. If you’re planning to have leftovers, keep the sauce and breaded aubergine separate until you’re ready to serve again.
7. Leftovers: If you have leftover sauce, it can be stored in the fridge for up to 3 days and reheated gently in a saucepan.
8. Gluten-Free: For a gluten-free version, use gluten-free panko breadcrumbs and flour.

Happy cooking, and remember, the secret ingredient is always love! Enjoy your homemade plant-based Yasai Katsu Curry.

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