Description
This Sweet Potato & Aubergine Katsu Curry is a delightful vegetarian twist on the classic Japanese katsu curry. Crispy breaded slices of sweet potato and aubergine are fried to golden perfection and served with a rich, fragrant curry sauce over steamed jasmine or basmati rice. The dish combines comforting textures and bold flavors, perfect for a satisfying meal.
Ingredients
Scale
For the Katsu:
- 1 medium sweet potato, peeled and cut into 1/2-inch slices
- 1 large aubergine (eggplant), cut into 1/2-inch slices
- 1 cup all-purpose flour (or gluten-free flour for gluten-free option)
- 2 large eggs, beaten
- 1 cup panko breadcrumbs (or gluten-free panko for gluten-free option)
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Curry Sauce:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder (or Katsu curry powder mix)
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 2 cups vegetable broth
- 1/2 cup coconut milk (or regular milk for a non-dairy version)
- Salt and pepper, to taste
- Cooked jasmine or basmati rice
- Fresh cilantro (optional, for garnish)
Instructions
- Prepare the Vegetables: Peel and slice the sweet potato into 1/2-inch rounds. Slice the aubergine into 1/2-inch rounds as well.
- Season the Vegetables: Lightly season the sweet potato and aubergine slices with salt and pepper on both sides to enhance their natural flavors.
- Bread the Slices: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each slice first in flour, then dip into the egg mixture, and finally coat with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
- Fry the Katsu: Heat vegetable oil in a large skillet over medium heat. Fry the breaded sweet potato and aubergine slices in batches, cooking each side for 2-3 minutes or until golden brown and crispy. Transfer the fried slices to a paper towel-lined plate to drain any excess oil.
- Sauté Aromatics: In a separate saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Toast the Spices: Add the curry powder, soy sauce, tomato paste, and sugar to the saucepan. Cook for 1-2 minutes while stirring to release the spices’ aromas.
- Simmer the Curry Sauce: Pour in the vegetable broth and bring to a simmer. Let it cook uncovered for 10-15 minutes to slightly thicken the sauce.
- Finish the Sauce: Stir in the coconut milk and continue simmering for 5 more minutes. Taste and adjust seasoning with salt and pepper as needed.
- Prepare the Serving: Arrange the crispy sweet potato and aubergine katsu slices over warm jasmine or basmati rice.
- Serve with Curry Sauce: Pour the rich curry sauce generously over the katsu slices, ensuring the vegetables are well coated.
- Garnish and Enjoy: Optionally, sprinkle fresh cilantro on top for a burst of color and freshness before serving.
Notes
- To make this recipe gluten-free, use gluten-free flour and gluten-free panko breadcrumbs.
- For a vegan version, substitute eggs with a mixture of aquafaba or plant-based milk with a bit of flour for dredging.
- Adjust the thickness of the curry sauce by simmering longer or adding more broth as needed.
- Serve with steamed rice to soak up the delicious curry sauce perfectly.
- Make sure to fry the slices in batches to avoid overcrowding the pan for the crispiest results.
