Aubergine Katsu Curry, vegan friendly

Namaste Konnichiwa Nippon!?

Curry?originates in Indian cuisine and was brought to?Japan?from India by the British. The Imperial?Japanese?Navy adopted?curry.

Make our easy?Japanese style katsu curry with options to adapt the recipe?for vegetarian,?vegan diet.

For Sauce,

• 120 ml vegetable oil
• 1 onion, finely chopped
• 1 carrot finely Jillian
• 1 garlic clove, chopped
• 2 Inch of ginger, peeled and grated
• 1 teaspoon turmeric
• 2 tablespoons mild curry powder
• 1 tablespoon plain flour
• 300ml vegetable stock
• 100ml coconut milk
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon Red Miso Paste (for umami and richness)
• 1 teaspoon sugar, to taste
• salt to taste

For Aubergine,

• Japanese | Purple | Turkish Aubergines
• 50g plain flour
• 2 eggs, lightly beaten ( 100 gm of butter milk or coconut Yoghurt for to make Vegan?)
• 100g panko breadcrumbs
• 750 ml vegetable oil, for deep frying

The Rice,

300g Fragrance Rice, normally 1: 1.5 water ratio for best result come in rice cooker.

Method

• For the sauce,
• Sweat an onion, carrot first and garlic and ginger but not too dark . Then add curry powder, turmeric. Allow to sit on a low to medium heat. Add the plain flour, cook with the spices. Add the?stock slowly, followed by?coconut milk, sugar, salt and?of soy sauce, miso.
• Make Aubergine round slice and coat in flour. Soak each one in egg ( can be replace with buttermilk or coconut yoghurt ) then dip into breadcrumbs to covered both side.
• Fry until?until golden brown.
• Strain curry sauce through a sieve to make smooth and keep runny consistency .

For Plating,

• 100 ml Katsu carry sauce from above.
• 40g Lamb Lecture salad leaves | I love watercress
• Few fresh Coriander for garnish
• Lime wedges for garnish

Tanoshi !!!!