Yaki Katsu Curry

Yaki Katsu Curry is a delightful vegetarian twist on the classic Japanese dish, featuring crispy baked eggplant cutlets served over a rich and flavorful curry sauce. This dish combines comforting flavors with a satisfying crunch, making it a perfect meal for any occasion.

Ingredients

• Eggplant - 1 large (about 300g)
• Panko breadcrumbs - 1 cup (100g)
• All-purpose flour - 1/2 cup (60g)
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - 2 tablespoons
• Onion - 1 medium (about 150g), diced
• Carrot - 1 medium (about 100g), diced
• Potato - 1 medium (about 150g), diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Vegetable broth - 2 cups (500ml)
• Curry powder - 2 tablespoons
• Soy sauce - 1 tablespoon
• Coconut milk - 1/2 cup (120ml)
• Green onions - 2, sliced (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1cm thick rounds and sprinkle with salt. Let them sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with panko breadcrumbs.
5. Dredge each eggplant slice in flour, dip into the egg, and coat with panko breadcrumbs.
6. Place the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with vegetable oil and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
7. While the eggplant is baking, heat a tablespoon of vegetable oil in a saucepan over medium heat. Add the diced onion, carrot, and potato. Sauté for about 5-7 minutes until softened.
8. Add the minced garlic and ginger, cooking for another minute until fragrant.
9. Stir in the vegetable broth, curry powder, and soy sauce. Bring to a boil, then reduce the heat and let simmer for about 10 minutes until the vegetables are tender.
10. Stir in the coconut milk and let the curry simmer for an additional 5 minutes.
11. To serve, place the baked eggplant cutlets on a plate, and ladle the curry sauce over them. Garnish with sliced green onions.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from eggplant and carrots, which may help reduce inflammation.

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