How to Cook Aubergine Katsu Curry

How to Cook Aubergine Katsu Curry

Ingredient Aubergine Katsu Curry 4 tbsp wheat flour 2 eggplants, sliced ​​into 0.5 cm chakram discs 100 grams of dry breadcrumbs (see bottom left tip for how to make your own to save money) 4 tbsp vegetable oil 250 gr basmati rice 1 large onion, finely chopped 4 cloves of garlic, crushed 3 tbsp curry powder 2 tbsp clear honey 400 ml canned coconut milk 1 large cucumber How to Make Aubergine Katsu Curry: In a large bowl, combine 3 tablespoons flour and enough water to make a runny paste, then season and add eggplant, stirring until completely coated. Place the breadcrumbs on a plate and dip into each eggplant slice, turning to coat and pressing down to help the crumbs stick. Preheat oven to 180C/160C fan/gas 4. Heat a little oil in a frying pan. Cook eggplant slices in batches for 5 minutes on each side or until soft, adding a little more oil between batches. Transfer the slices to the cake tray as you go. Once all the eggplant slices are browned, place the tray in the oven and cook for 10-15 minute…