aubergine katsu curry

aubergine katsu curry

This dish is outrageous. It tastes amazing, can be made completely vegan (just swap the egg out for aquafaba aka chickpea water) and tastes almost exactly like the restaurants (sorry Wagamama). Make this once and you won't look back✌️
I made this dish while chatting with my good friend Lottie, founder of the fantastic marketing community As ever, I'm blown away by Lottie's passion, drive and energy for her business; this aubergine katsu curry is likely great fuel for Lottie's busy life!
Originally posted on Feeding Speedy Instagram here.
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Calories 267 kcal


  • 1 aubergine sliced into thick 2cm rounds
  • 50 grams flour
  • 1 egg beaten
  • 50 grams breadcrumbs (panko breadcrumbs ideally)
  • 0.5 onion finely chopped
  • 1 carrot finely chopped
  • 1 garlic clove crushed
  • ginger thumb-size, grated
  • 250 ml vegetable stock
  • 1 tsp garam masala
  • 1.5 tsp curry powder
  • 1 tsp plain flour
  • 1.5 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 1 bay leaf
  • 0.5 tsp honey
  • coriander a bunch, chopped
  • salt & pepper
  • Olive Oil
  • cooked rice to serve


  • Pre-heat the oven to 180C.
  • Dust your aubergine rounds with flour. In one bowl crack two eggs and lightly beat them. In another bowl, add the breadcrumbs with a sprinkle of garam masala, salt and pepper.
  • Take the floured aubergine, dip both sides in the egg, then dip into the breadcrumb mixture. Pat the breadcrumbs onto the aubergine so they stick. Transfer to an oiled baking tray and bake in the oven for 30 minutes, turn, then back for a final 10 minutes until golden on both sides.
  • Meanwhile make the curry sauce; put a saucepan on a medium heat. Add a touch of oil, the onion, garlic, carrots and ginger, and cook slowly for 10 minutes until soft. Add the flour, bay leaves and curry powder, and cook out for a couple of minutes.
  • Next, add the veg stock, stirring frequently so you don't get lumps, along with the vinegar, soy sauce and honey. Bring to the boil, turn down and simmer for 10 minutes or so until thickened. I like to blitz half the sauce in the blender so it's a bit smoother, but you can leave as is if you like.
  • Stir in the coriander and check the seasoning; you may need some more pepper and a sprinkle of garam masala.
  • Serve the aubergine slices with rice and a generous spoonful of sauce.


Serving: 4gCalories: 267kcalCarbohydrates: 46gProtein: 11gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 82mgSodium: 1492mgPotassium: 266mgFiber: 4gSugar: 6gVitamin A: 5498IUVitamin C: 3mgCalcium: 85mgIron: 4mg
Keyword Curry, Delicious, Japanese, Katsu, vegan, Wagamama
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