The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook

Aubergine Katsu Curry

Aubergine Katsu Curry


Allergens in bold


Edamame Beans (Soya)

Pickled Ginger

Sesame Oil (Sesame)


Coconut Milk

Sushi Rice

Panko Breadcrumbs (Gluten)

Sesame Seeds (Sesame)

Vegetable Stock Pot (Celery)

Crushed Ginger (Sulphites)

Crushed Garlic (Sulphites)

Aromatic Spice Blend

Sautéed Onion Paste

Plain Flour (Gluten)

Soy Sauce (Gluten, Soya)

Nutritional Information:

Per serving: Energy (kcal) 1087 Fat 41g of which saturates 21g Carbohydrates 82g of which sugars 9g Protein 22g Salt 4.14g

Recipe Description:

Yoshoku (‘western-style’) restaurants had been around for over half a century before (legend has it) baseball star Shigeru Chiba walked into one in 1948 and asked for his two favourite dishes on one plate— kare, a silky-sweet gravy spiced with imported British curry powder, and katsu, a crispy panko-coated cutlet. Yoshoku food soon thrived amidst Japan’s post-war economic boom, with katsukare its deserving figurehead. Aubergine provides an earthy butteriness to our vegan katsu, coated in panko breadcrumbs that retain their light, crisp texture even when slathered in our full-bodied curry sauce.

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