With most restaurants across the country currently closed apart from takeaways and delivery only, now is the perfect time to try out your own recipes! Influenced by Wagamama's signature dish, here's a healthy and delicious aubergine katsu curry served with some sweet potato chips that are both tasty and good for you, whilst helping to clear out you fridge! Serves 4.
Ingredients:
- For the Sauce
3 tbsp rapeseed oil
1 onion, chopped
2 medium carrots (200g), peeled and finely diced
1 sweet potato (200g), peeled and finely diced
4 cloves of sliced garlic
1.5 cm ginger, peeled and grated
2 tbsp curry powder (add less or more depending on what spiciness you prefer)
2 tbsp plain flour
500 ml vegetable stock
2 tbsp light soy sauce
2 tbsp tomato ketchup
1/2 tbsp of salt
- For the aubergines
2 aubergines (600g), cut lengthways into 0.5 cm thick slices
8 tbsps of flour
180 ml of water
1/2 tsp of salt
200g panko breadcrumbs
- For the sweet potato chips
3 sweet potatoes (or however many you have left/potatoes)
Paprika (if you want spice)
Thyme
Olive oil
Salt and pepper
Recipe:
Preheat the oven to 180 degrees Celsius Fan/200 degrees Celsius.
To make the sauce, heat oil in a lidded frying pan and fry the chopped onions, carrots and sweet potato for 10 minutes.
Add the garlic and ginger, fry for two more minutes, then cover and leave to steam through for 5 minutes.
Add the curry powder, mix, before stirring in 2 tbsps of flour until all the veg has been coated.
Add the stock little by little before allowing the whole sauce to come to a boil.
Add the soy sauce, ketchup and salt, then take off the heat. Blend until smooth before returning the sauce to the pan.
Now for the aubergines: line an oven tray with baking paper and put the sliced aubergines onto a plate.
Put 8 tbsps of flour into a second, lipped plate or bowl, and slowly mix in 180 ml of water and the half teaspoon of salt to make a thin paste.
Put the panko breadcrumbs in a third plate next to this bowl.
Cover each side of every aubergine in the flour paste, shaking off any excess, then pressing hard into the breadcrumbs and coating the aubergines completely (make sure they are fully covered as they do not properly stick!)
Lay the slices on the tray and drizzle both sides with oil.
Bake for 15 minutes on each side, then turn the heat up to 220 Fan/240 Degrees Celsius and cook for 10 more minutes until crisp, then take out of the oven.
Just before serving, gently reheat the curry sauce for 5 minutes, adding more flavouring if required.
For the sweet potato chips, cut them into your desired sizes and thickness. Then place them on the tray alongside the aubergines and also drizzle with olive oil.
Sprinkle with spices, thyme, salt and pepper and then cook for around 45 minutes until they are crispy on the outside and cooked and soft on the inside.
Perfect with some rice as an alternative carb for your dish, we hope you enjoy it as much we do!