Katsu Curry (Vegetarian)

Katsu Curry is a delicious and comforting Japanese dish featuring crispy breaded eggplant served with a rich and flavorful curry sauce. This vegetarian version is perfect for a satisfying lunch, combining textures and flavors that will delight your palate.

Ingredients

• Eggplant - 1 medium (about 250g)
• Panko breadcrumbs - 100g
• All-purpose flour - 50g
• Egg - 1 large
• Vegetable oil - for frying
• Onion - 1 medium (about 150g)
• Carrot - 1 medium (about 100g)
• Potato - 1 medium (about 150g)
• Garlic - 2 cloves
• Ginger - 1 inch piece
• Vegetable broth - 500ml
• Curry powder - 2 tablespoons
• Soy sauce - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Cooked rice - 200g

Steps

1. Peel and dice the onion, carrot, and potato into small pieces, and mince the garlic and ginger.
2. In a medium saucepan, heat a tablespoon of vegetable oil over medium heat and sauté the onion until translucent.
3. Add the garlic and ginger, cooking for an additional minute until fragrant.
4. Stir in the carrot and potato, cooking for 5 minutes, then add the vegetable broth, curry powder, soy sauce, salt, and pepper. Simmer for 20 minutes until the vegetables are tender.
5. While the curry is simmering, prepare the eggplant. Slice it into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture, then rinse and pat dry.
6. Set up a breading station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
7. Dredge each eggplant slice in flour, dip in the egg, and coat with panko breadcrumbs.
8. In a frying pan, heat vegetable oil over medium-high heat. Fry the breaded eggplant for about 3-4 minutes on each side or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
9. Once the curry has thickened and the vegetables are cooked, adjust seasoning if necessary.
10. To serve, place a portion of rice on each plate, ladle the curry over the rice, and top with the crispy eggplant katsu.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 85 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from vegetables, promoting digestive health.
• Contains antioxidants from eggplant and spices, supporting overall health.

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