Monday, 26 October 2015

MADE: Aubergine Katsu Curry

I've always been a katsu curry fan for as long as I can remember. I can't say I have them that regularly, but when I do, maaaan I enjoy them. I must admit, this is the first time I've ever made one and because I don't eat a great deal of meat these days, I figured an aubergine one would do the trick.

This recipe came into my life via the lovely Cate, who makes me feel hungry on a daily basis - proof she knows what she's talking about.

It's a great mid week meal as it takes little time to prepare and make or an ideal alternative to your weekend takeaway. Get stuck in and thank me later!

[Recipe based on BBC Good Food]

All you need to serve 2:
4 tbsp GF plain flour
1 aubergines, sliced thinly
100g Panko breadcrumbs
4 tbsp EV Olive Oil
150g rice - I use sushi or brown rice but basmati is fine too
1 large onion, sliced
3 garlic cloves, crushed
2-3 tbsp curry powder - I would suggest 2 if you can't handle your 'spice'
2 tbsp agave nectar or natural sugar alternative
400ml can light coconut milk
1/2 large cucumber, ribboned under a Julienne peeler

You can also use sweet potato and courgette instead of or as well as aubergine and breadcrumb them - very tasty too!

1. Preheat your oven to 160 (fan assisted or 180 non-fan). While it is heating - you'll need two bowls - one with your breadcrumbs in, one with 3 of your tablespoons of flour in. You'll need to mix water into the flour but only enough for it to make a paste. Dip each aubergine slice into the flour/water paste then into the breadcrumbs, making sure they are well coated. Repeat until all slices are coated.

2. Heat a little bit of olive oil in a medium frying pan - add a few coated aubergine slices at a time, browning on each side a little - you'll need to do this in batches. Once they've browned slightly, add to a baking tray and cook for 10-15 minutes whilst you make your sauce.

3. Using the same pan (but wiped out), heat a little EVOO and throw in your onions - cook on a low heat, stirring regularly until they soften.

4. Stir in your crushed garlic and curry powder - making sure the onions are coated. Soon after, add the last tablespoon of flour and the agave nectar (or whichever natural sugar alternative you are using) to make into a thick paste.

5. Once the paste has formed, add your coconut milk a little at a time. It'll need to be mixed in slowly to allow a smooth sauce. Leave it to simmer on a low heat for 10-15 minutes. If it gets a bit thick, feel free to add a splash of water to thin it out a little. Put your rice on at this point.

6. I like to add a bit of chopped spring onion to the rice for extra flavour, so if you've got some, it's a great addition - now everything should be done and it's time to plate it all up with your ribboned cucumber.

Eat and enjoy! It's too good to not want to make this EVERY week.

1 comment:

  1. I'd never even thought of making katsu with aubergines like this. Sounds SO good!x