Aubergine Katsu Curry
Aubergine Katsu Curry
The Culinary Cartel
Aubergine Katsu Curry
The Culinary Cartel
Prep Time:
5 mins
Cook Time:
40 mins
Servings:
3-4 servings
Ingredients
- 1-2 large aubergines
- Salt
- 1 carrot peeled and grated
- 1 large onion diced
- 3 cloves garlic crushed
- 4 cm piece ginger peeled and grated
- 1 tsp sugar
- 2.5 tbsp curry powder
- 1 tbsp tomato paste
- 1 tsp turmeric
- 250 ml coconut milk
- 350 ml vegetable stock
- 2 tbsp soy sauce
- 70 g flour plus extra flour for dusting aubergine
- 80 ml water
- 1 cup panko breadcrumns
Serving
- Cooked Jasmine rice
Instructions
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Slice the large aubergine into 1cm thick rounds, you will need atleast 9-12 slices. Cover the aubergine in salt, and set aside whilst you make the curry.
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Select Saute on the Duo Crisp with Ultimate Lid and add drizzle of oil, along with the carrot and onion
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Cook for 5 to 7 minutes until soft and translucent.
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Add the garlic and ginger and saute for another minute, then sprinkle in the sugar, curry powder and a bit of salt along with the tomato paste, and stir to combine. Cook for 1-2 minutes.
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Add the coconut milk and stock and simmer for 4 minutes.
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Blend the sauce until very smooth then add the soy sauce and set to one side.
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Wash the inner pot, place it back in the crisp ultimate and add the air frying basket.
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Pat the aubergine dry with a paper towel, then drop them into a bowl with the plain flour to cover eahc peice and then remove.
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Add 80ml water and ½ teaspoon of salt to season, and mix into a batter.
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Add the floured aubergine into the batter, then into the panko bread crumbs, and repeat for all the slices.
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Place the breaded aubergine into the air fryer basket and spritz with oil. Select Air Fry and set the temperature to 190C and time to 20minutes.
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Cook until crisp and golden then remove the aubergine from the fryer basket.
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Warm your katsu sauce then divide the rice between each serving bowl. Top with the aubergine katsu and warm katsu sauce and serve immediately.
