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Aubergine katsu curry with pickled radishes

Aubergine Katsu Curry with Pickled Radishes

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This Aubergine Katsu Curry proves that meat-free cooking doesn’t mean taste-free. Meera Sodha’s vegan recipe uses essentials from your store cupboard and naturally sweet vegetables to make the sauce. The aubergines bring the meal together – they’re covered in panko breadcrumbs for a crunch. Katsu curry originally comes from Japan, and each region has its own spin on the recipe, but the dish has become so popular in the UK that it’s got its own national day. So, why not give Meera’s vegan katsu curry a go? Need more aubergine recipe inspiration? We’ve got you covered. 
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  • 100g radishes, topped, tailed and finely sliced
  • 1½ tsp salt
  • 3 tbsp mirin
  • 3 tbsp white wine vinegar
  • 3 tbsp rapeseed oil
  • 1 onion, chopped
  • 2 medium carrots, peeled and cut into 1cm dice
  • 1 sweet potato, peeled and cut into 1cm dice
  • 4 garlic cloves, sliced
  • 1½ cm ginger, peeled and grated
  • 2 tbsp curry powder
  • 10 tbsp plain flour
  • 500ml vegan veg stock
  • 2 tbsp light soy sauce
  • 2 tbsp tomato ketchup
  • 2 aubergines, cut lengthways into ½cm-thick slices
  • 200g panko breadcrumbs


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Put the radishes into a heatproof bowl, add 100ml just-boiled water, stir in ½tsp of the salt and add the mirin and vinegar, and set aside.

Step 2

To make the katsu sauce, heat the oil in a frying pan, then fry the onion, carrots and sweet potato for 10 mins. Add the garlic and ginger, fry for 2 mins, cover then leave to steam for 5 mins.

Step 3

Add the curry powder, stir for 2 mins, then stir in 2tbsp flour. Add the stock slowly and bring to the boil. Add ½tsp salt, the soy sauce and ketchup, take off the heat and use a stick blender to blend until smooth.

Step 4

Line an oven tray with baking paper. Put 8tbsp flour on a lipped plate, then slowly mix with about 180ml water and ½tsp salt to make a thin paste. Put the panko on another plate. Cover both sides of each aubergine slice in the flour paste, shaking off any excess, then press into the panko. Lay the coated slices on the prepared tray and drizzle both sides with oil. Bake for 15 mins on each side, turn the heat up to 240°C/220°C fan/gas 9 and cook for 10 mins more, until crisp.

Step 5

Just before serving, gently reheat the sauce for 5 mins (add water and salt if need be). Put 3 or 4 aubergine slices on each plate, douse in the sauce, and top with drained pickled radish. Serve with rice and salad leaves.

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