Aubergine Katsu Curry
Ubiquitous in Japan, Katsu curry was surprisingly introduced not by its neighbours India, Thailand or Malaysia, but by the British military, as a way to feed their soldiers economically en masse. Our version uses Katsu sauce cubes which are an easy time saving hack. Feel free to swap the carrots and cauliflower for your family favourite.
Method
Based on 4 servings, adjust as needed.
Step 1
For the pickled cucumber, add the sliced cucumber, rice wine vinegar, sugar* and a pinch of salt to a bowl. Mix the ingredients together and set aside to marinate.
Step 2
Preheat the oven to 200°C/180°C fan. For the aubergine, tip in the flour onto a lipped plate or shallow bowl, gradually add 270ml cold water (to serve 4) and whisk until you have a smooth paste. Add panko breadcrumbs to another plate. Using one hand, dip a slice of aubergine into the flour mixture, ensuring that both sides are covered; then using the other hand coat the aubergine with panko breadcrumbs. Using one hand for wet ingredients and one for dry makes the job much easier (and less messy!). Repeat with the remaining aubergine and place on a baking tray in a single layer, you will need more than one. Drizzle both sides with olive oil and cook for 20-25 minutes on each side, until crisp and golden.
Step 3
For the curry sauce, set a large saucepan over medium-low heat and add vegetable oil. Add the chopped onion and cook for 15 minutes, stirring occasionally, until softened. Add the katsu curry sauce cubes and 800ml water (to serve 4), bring to the boil, stirring to break up the sauce cubes and simmer for 15 minutes, until thickened. It should be a similar consistency to gravy. Next add the chopped cauliflower, sliced carrots and simmer for 10 minutes, with a lid on, until the vegetables are tender.
Step 4
If using ready to heat rice then cook according to packet instructions 2 minutes before serving. Otherise, whilst the curry sauce is simmering, put basmati rice into a saucepan and add double the amount of water and a pinch of salt. Bring to the boil, cover with a lid, and turn the heat down to low. Set a timer for 10 minutes, don’t be tempted to lift the lid before the timer goes. Remove from the heat and leave to stand for 10 minutes. Fluff through with a fork before serving.
Step 5
To serve, divide the rice between the plates, and top with curry sauce, crispy aubergine and pickled cucumber.
- Ingredients
- Based on 4 servings
-
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
3 Aubergines, cut into 0.5cm rounds 3x Sainsbury's Aubergine -
270g Dried Breadcrumbs 2x Yutaka Panko Breadcrumbs 180g -
2 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
2 Carrots, cut into ½ cm slices 2x Sainsbury’s Carrots Loose -
1 large Cauliflower, broken into bite-sized florets 1x Sainsbury's Cauliflower -
6 Katsu Curry Sauce Cubes 1x Yutaka Japanese-Style Katsu Curry 100g -
0.5 Cucumber, peeled, sliced in half lengthways, seeds scooped out and cut into ½ cm slices 1x Sainsbury's Whole Cucumber -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
120g Plain Flour 1x Sainsbury's Plain Flour 500g -
2 tsp Sugar 1x Sainsbury's White Caster Sugar 500g -
3 tbsp Rice Vinegar 1x Sainsbury's Rice Vinegar, Inspired to Cook 150ml -
500g Basmati Rice 2x Ben's Original Classic Basmati Microwave Rice 220g