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Niki’s Aubergine Katsu Curry Recipe – Vegan and Gluten Free

Crunchy, soft and velvety aubergine, smothered in rich curry sauce and served with golden rice…that’s right, the time has come to share a British favourite: Katsu Curry! Recipe created by the wonderful Nikibakes Niki’s turned it on its head slightly though by showcasing this gorgeous dish with aubergine, you can also try it with other sturdy veg, such as sweet potato medallions.

Dairy Free
Gluten Free
Vegan
Vegetarian
Niki’s Aubergine Katsu Curry Recipe – Vegan and Gluten Free
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Ingredients

For the curry sauce:
  • 1-2 tbsp olive oil
  • 1 red or white onion, peeled and roughly chopped
  • 5 garlic cloves, peeled
  • 2 -3 carrots, peeled and chopped
  • 2 tbsp Steenbergs Organic madras curry powder
  • 2 tbsp cornflour/tapioca flour
  • 250ml water or vegetable stock
  • 2 tbsps tamari
  • 3 bay leaves
  • 400ml tin coconut milk
For the aubergine medallions
  • 1 large free-range egg, beaten lightly
  • 3-4 tbsp coconut oil or ghee for shallow frying
  • 2 medium sized sweet potatoes, sliced into ½ inch thick medallions
  • 3 tbsp polenta, for dusting
  • 2 tbsp rice flour, for coating
  • 2 teaspoons sea salt
  • 1 teaspoon Steenbergs Aleppo chilli flakes
  • 1 teaspoon black and white sesame seeds

Crunchy, soft and velvety aubergine, smothered in rich curry sauce and served with golden rice…that’s right, the time has come to share a British favourite: Katsu Curry! Recipe created by the wonderful Nikibakes

Niki’s turned it on its head slightly though by showcasing this gorgeous dish with aubergine, you can also try it with other sturdy veg, such as sweet potato medallions. Okay, enough talk let me show you how to create this lush gluten free, dairy free, plant based aubergine katsu curry now: 

Serves 2

Method

01
To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté gently for 2 minutes, then throw in the carrots and sweat slowly for a further 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise.
02
Stir in the curry powder and cook for a minute. Slowly pour in the stock and cornflour until combined and whisk thoroughly whilst doing so.
03
Next add in your tamari and bay leaves and bring to the boil, then reduce the heat and simmer for 15 minutes, so the sauce thickens but is still of pouring consistency, finally, pour in your coconut milk.
04
While you are waiting for the sauce to thicken, simply dip your aubergine medallions in the beaten egg and then lightly dust with the rice flour and polenta and season it as desired (I add half of my sesame seeds and Aleppo chilli flakes for extra flavour) and fry on both sides on a medium heat…4 minutes on each side will do the trick but keep an eye on it as it can burn so very easily!
05
Serving suggestion:  turmeric rice but you can also opt for a light green salad consisting of baby leaf spinach and rocket…delicious!