Aubergine Katsu Curry


For 2 (For 4)

Carrot: 1 (2)

Edamame Beans: 1 pack (2 packs)

Pickled Ginger: 2 sachets (4 sachets)

Sesame Oil: 1 pod (2 pods)

Aubergines: 2 (4)

Crushed Garlic: 1 sachets (2 sachets)

Aromatic Spice Blend: 1 pod (2 pods)

Sautéed Onion: 1 sachets (2 sachets)

Flour: 1 pod (2 pods)

Soy Sauce: 1 pod (2 pods)

Coconut Milk: 1 small can (1 large can)

Sushi Rice: 1 pack (2 packs)

Panko Breadcrumbs 1 pod (2 pods)

Sesame Seeds: 1 pod (2 pods)

Vegetable Stock Pot: 1 (2)

Nutritional Information:

Per serving: Energy (kcal) 811 Fat 41g of which saturates 21g Carbohydrates 82g of which sugars 9g Protein 22g Salt 4.14g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

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

  • Preparation time:

    For 2 - 30 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 50 mins