Spicy Eggplant Curry Katsu

This Spicy Eggplant Curry Katsu will be sure to hit the spot. It is so crunchy and flavorful. My protip would be to add a little cheese over the curry and you will have such an amazing savory bite. I like the spice from the curry and the subtle flavors of the eggplant because they balance out the saltiness, especially when you have it with the fragrant jasmine rice.

One of my fondest memories of having katsu curry for the first time was at this restaurant called CoCo Ichibanya. I had it extra spicy and it was flaming hot. Needless to say, I have never eaten Japanese curry mild ever since the spice was so delicious. This simple recipe reminds me of those flavors. However, this one is much more easier to achieve at home and hits the spot. It also is nice to share with your vegan and vegetarian friends. It is worth it!

Spicy Eggplant Curry Katsu

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Yield: 4

Author: Peter Duong

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

This dish is amazing because it has all these sensory experiences from the crunch to the spicy, salty, and umami flavors. It is also vegan/vegetarian friendly. Sometimes, I crave vegetables and this dish allows me to have hearty flavors that are also earthy.

Ingredients

Curry Ingredients

• 4 Curry Cubes 
• 2 - 3 cups of chicken stock or water
• 2-3 small potatoes
• 1 carrot
• 1 small onion
• 1 tsp of honey
• 1 tsp chili powder 
• Salt and pepper to taste
• Crushed red pepper to taste
• Vegetable oil for frying 

Eggplant Katsu Ingredients

• 1 large eggplant, cut into 1 inch slices
• 1/2 cup of rice flour
• 1/4 cup of milk + 1/2 cup of water
• 1 tbsp corn starch
• 1 cup of panko bread crumbs
• salt and pepper to taste

Instructions

Directions

1. prep your eggplant by cutting them into 1 inch slices 
2. prepare your batter by adding all of your dry ingredients to a bowl followed by the wet ingredients
3. dip your eggplant and transfer to bread crumbs and coat 
4. fry eggplant until a beautiful golden brown, once done set aside and cool
5. chop your vegetables (onion, potatoes, carrots) 
6. to a hot skillet add some oil and brown your vegetables
7. to your vegetables, add your water and curry cubes and let thicken
8. season your curry with spices and a bit of sugar or honey 
9. to a plate add your jasmine rice, curry, and eggplant katsu
10. serve and enjoy 

Notes:

if you are vegan feel free to use a plant based milk

you may replace the chicken stock with just water

Recommended Products:

Panko Bread Crumbs

Hot Curry Cubes

Jasmine Rice

Nutrition Facts

Calories

396.95

Fat (grams)

13.00

Sat. Fat (grams)

2.04

Carbs (grams)

35.61

Fiber (grams)

4.32

Net carbs

31.29

Sugar (grams)

8.08

Protein (grams)

34.63

Sodium (milligrams)

398.81

Cholesterol (grams)

78.53

katsu

Japanese

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