Aubergine Katsu Curry

wearesovegan.com

blewballoon

vegan recipes and vegetarian recipes that can easily be made vegan

Eggplant Katsu Curry

subheading: For the sauce:

vegetable oil

1 onion, peeled + chopped

2 carrot, chopped into small pieces

4 garlic cloves, peeled + chopped

1.5 tbsp medium curry powder

salt

1 x 400ml / 14.1oz tin of coconut milk

1 tbsp maple syrup

subheading: For the aubergine:

¾ cup plain flour, or gluten free flour

salt + pepper

2 aubergines, sliced 1cm thick

2 cups panko breadcrumbs, or gluten-free breadcrumbs

subheading: For serving:

jasmine rice, spring onion and sesame seeds

Directions at wearesovegan.com

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