Fake-away Aubergine and Sweet Potato Katsu Curry


Prep time
15 minutes
Cooking time
15 minutes
Serves 4
A scrumptious vegetarian twist on a classic!
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

  1. Slice Sweet potato and aubergine (approx. 1cm thick)

  2. In a bowl, mix the plain flour with the water until smooth. Place the panko breadcrumbs into a separate bowl

  3. Microwave sweet potato for 1-2 minutes until soft

  4. 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

  5. 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

  6. 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

  7. Finally in a pan heat the Katsu Curry Paste with coconut milk until thickened. Cook rice according to pack instructions and serve

  8. 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

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