Japanese · Lunch, Dinner
Vegetable katsu curry
Crisp panko-crusted vegetable cutlet over rice with a mellow Japanese curry sauce.
- Calories
- 840 kcal
- Protein
- 24 g
- Carbs
- 142 g
- Fat
- 19 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: gluten, egg.
Ingredients
- 150 g Aubergine
- ½ courgette Courgette
- 50 g Panko breadcrumbs
- 1 egg Eggs
- 20 g Plain flour
- 70 g Jasmine rice
- ½ onion Onion
- ¾ carrot Carrots
- 1 tbsp Curry powder
- ¾ tbsp Sunflower oil
- 200 ml Vegetable stock
- 1 tbsp Cornflour
Method
- Cook the rice according to packet instructions.
- Dip the eggplant and zucchini slices in flour, then egg, then panko, and pan-fry in the oil for 3-4 minutes each side until crisp.
- Meanwhile, soften the onion and carrot in a splash of oil for 6 minutes, then stir in curry powder and stock.
- Simmer for 8 minutes, then thicken with cornflour mixed in a little water.
- Slice the crisp vegetable cutlets and serve over rice, ladled generously with curry sauce.
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