Fake-away Aubergine and Sweet Potato Katsu Curry
Introduction
- Prep time
- 15 minutes
- Cooking time
- 15 minutes
- Serves
- Serves 4
- Summary
- A scrumptious vegetarian twist on a classic!
- Ingredients:
- 350g sweet potato – peeled and cut into 1 cm slices
- 500g aubergine – cut into 1 cm slices
- 150g panko breadcrumbs
- 1 cup plain flour
- 300 ml water
- 500ml oil
- 1 Jar katsu curry paste
- 200ml coconut milk
- Coriander (optional garnish)
- Rice to serve
Cooking Method
Slice Sweet potato and aubergine (approx. 1cm thick)
In a bowl, mix the plain flour with the water until smooth. Place the panko breadcrumbs into a separate bowl
Microwave sweet potato for 1-2 minutes until soft
Meanwhile, boil 1 cup of rice until light and fluffy (approx. 20minutes) and put a thin layer of oil in a frying pan and leave to heat whilst you prepare the veg
Dredge each piece of aubergine and sweet potato into the flour mix, then into the panko breadcrumbs. Set aside on a plate. Work fast, so the mix doesn’t fall off the vegetables
Deep Fry each piece of sweet potato and aubergine on each side for around 1-2 minutes until golden. Place onto a plate that has been lined with kitchen paper, so the excess oil drips off
Finally in a pan heat the Katsu Curry Paste with coconut milk until thickened. Cook rice according to pack instructions and serve
Air Fryer Alternative: Follow steps 1-5 above. Then place breaded sweet potato and aubergine in the air fryer and cook on 200c for 15 minutes until golden and crispy (no oil required). Then heat the Katsu Curry Paste with coconut milk in a pan until thick and cook rice according to packet
