AUBERGINE KATSU CURRY
Breadcrumb and shallow-fry aubergine slices for a Japanese style vegetarian dish - your new curry night favourite
Provided by Cassie Best
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl, combine 3 tbsp flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.
- Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.
- Wipe out the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Splash in the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Peel the cucumber into long strips with a peeler. Drain the rice and serve with the crispy aubergine slices, curry sauce and cucumber ribbons.
Nutrition Facts : Calories 786 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
VEGAN KATSU CURRY
Enjoy a vegan version of katsu curry, with crispy, golden tofu. Serve with rice, fresh herbs and cucumber and carrot ribbons
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 18
Steps:
- First, make the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup and 100ml water. Season well, cover and simmer over a low heat for 20 mins, topping up with more water if it gets too thick.
- Meanwhile, slice the tofu in half through the centre. Carefully cut each piece into four triangles. In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. Put the breadcrumbs in a second bowl. Dip a tofu piece into the flour mixture, then the breadcrumbs, turning until well coated. If the crumbs are not sticking well make the cornflour mixture a little bit thicker and try again. Press firmly.
- When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. If the sauce is too thick, add a little more water. Taste and add more salt, maple syrup or some lime juice, if you like. Keep warm.
- Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and hot through. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.
Nutrition Facts : Calories 1124 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 129 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 37 grams protein, Sodium 1.9 milligram of sodium
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