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Aubergine Katsu Curry on a plate with rice and salad

Aubergine Katsu Curry (Vegetarian)

  • Author: caroline
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Diet: Vegetarian


This aubergine katsu curry is absolutely delicious. Tender aubergine encased in crispy golden panko breadcrumbs with a delicious sweet and sour curry sauce.

The default recipe serves 2.



For the curry sauce:

  • 1 tbsp vegetable oil
  • 1 onion, roughly chopped and blitzed in a blender or food processor (see note 1)
  • 100g potatoes cut into small cubes (around 1.5cm/0.6in thick)
  • 50g carrots cut in half lengthways and then into 1cm/0.4in thick slices (see note 2)
  • 1 garlic clove, finely chopped or crushed
  • 2 tsp ginger paste
  • 1 tsp turmeric
  • 1 tbsp curry powder (see note 3)
  • 2 tsp plain/all-purpose flour
  • 250ml / 1 cup vegetable stock
  • 125ml / 1/2 cup coconut milk (see note 4)
  • 1 tsp light soy sauce
  • 1 tsp sugar

For the aubergine:

  • 300g large aubergines, sliced lengthways into 2cm/0.6in thick pieces.
  • 50g plain flour
  • 2 eggs, beaten
  • 100g panko breadcrumbs (see note 5)
  • 125ml / 1/2 cup vegetable oil, for frying (see note 6,7)


  1. Heat the oil over medium-high heat in a saucepan. Saute the potatoes and carrots for around 4-5 minutes until softened on the edges. Add the garlic and ginger and cook for a further minute. 
  2. Add the pureed onion to the pan and cook for a couple of minutes.
  3. Add the turmeric and curry powder and mix together and cook for another minute until aromatic. Tip in the flour and stir everything together for a further minute. 
  4. Pour the vegetable stock into the pan, a little at a time, stirring consistently.
  5. Add the coconut milk into the pan and mix together well. Add the soy sauce, sugar and season well.
  6. Place a lid on the pan and leave over low heat for around 20 minutes, while you prepare the aubergine. (see note 8)
  7. Layout the flour, beaten eggs and breadcrumbs in large shallow bowls or rimmed plates.
  8. Lay the aubergines in the flour and then flip them over so they are fully coated. Work in batches if needed. 
  9. Transfer the floured aubergines into the beaten eggs, coating fully, and then press both sides of each in the breadcrumbs so they are fully covered. Set aside onto a plate. 
  10. Heat the oil in a large frying pan until it reaches 180C/350F (see note 9). Carefully place the breaded aubergine slices into the oil, laying them away from you with tongs. (see note 10).
  11. Fry each piece of aubergine for 4-5 minutes until the breadcrumbs are golden. Turn each piece halfway through the cooking time. Transfer to paper towel once cooked to remove any excess oil.
  12. Serve with rice and salad.


  1. If you prefer a chunkier sauce then you can finely dice the onion instead of blending/pureeing. In this case, add the diced onion to the pan at the same time as the carrot and potato.
  2. The carrots and potatoes can be left out if you want a really smooth curry or a simpler option.
  3. Use mild curry powder if you want a mild curry (or hot if you want it spicier)
  4. Use full-fat coconut milk for the richest and creamiest sauce, but light milk can be substituted if you want a lighter option.
  5. Panko breadcrumbs are the authentic choice for this recipe, plus they will give you a crisper coating. However, you can use dried breadcrumbs instead.
  6. You don’t need to fry the aubergine in a lot of oil – around 2-3 cm or 1 inch is more than enough.
  7. You can use any oil that has a high smoke point – sunflower oil or canola/rapeseed oil also work well.
  8. If the sauce is too thin when you come to serve it then remove the lid and increase the heat and simmer for a few minutes. 
  9. To make sure that the oil is hot enough you can drop a little of the batter into the oil and if it immediately bubbles and simmers it’s hot enough. You can also dip in some wooden chopsticks or the end of a wooden spoon and if it fizzes then the oil is good to go.
  10. Don’t overcrowd the pan as the more aubergine pieces you add the more you will reduce the temperature of the oil. Work in small batches.
  11. For best results serve the aubergine freshly cooked as the crumb coating will soften if cooled and reheated. 
  12. The curry sauce can be kept in the fridge for 3 days or will freeze for up to 3 months, however, I recommend removing the potatoes before freezing as they will disintegrate after thawing. 
  13. To make this recipe vegan simply mix a little water or coconut milk into the flour to turn it into a thick batter to coat the aubergine slices before breadcrumbing. 
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Hob / Stove
  • Cuisine: Japanese


  • Serving Size: 1
  • Calories: 700
  • Fat: 42g
  • Carbohydrates: 68g
  • Protein: 16g

Keywords: Japanese, dinner, curry, katsu, aubergine, vegetables, vegetarian, panko, rice