| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 527 |
| Fat | 22g |
| Saturates | 14g |
| Protein | 8g |
| Carbs | 71g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPeel and finely chop the carrots.
Peel the garlic cloves and grate a 5cm piece of ginger.
Peel the garlic cloves and grate a 5cm piece of ginger.
Peel and finely chop the onions.
To make the curry, heat the peanut oil in a medium-sized pan and sauté the carrots and onions until softened and caramelised, approx. 8 minutes.
Sauté the garlic, ginger and spices for 30 seconds, or until fragrant.
Add the coconut milk, sugar and stock. Season well, cover and simmer on low for 20 minutes.
Blitz with a hand blender until smooth and creamy. Adjust the seasoning.
To prepare the katsu, slice the aubergines lengthways into 1cm-thick slices.
Whisk together the corn flour, water and remaining salt in a large wide bowl.
Dip the aubergine slices in the flour mixture and coat with the panko breadcrumbs.
Heat the sunflower oil in a large frying pan and fry the aubergine slices for 4-5 minutes per side until golden and cooked through.
Serve the curry sauce and aubergine topped with the fresh coriander on a bed of cooked Basmati rice.
TOP TIP: Use any leftovers to create katsu curry sandwiches for lunch the next day. Place the crispy fried aubergine slices on sliced fresh white bread, top with the butter lettuce and katsu curry sauce.
