Aubergine and sweet potato katsu curry recipe

Katsu isn’t exactly known for its wealth of health benefits, but this aubergine and sweet potato curry recipe is packed with nutritious ingredients. Serves 2-3, generously.

Ingredients

1 aubergine

1 large sweet potato

2tbsp sunflower oil

Sprinkling salt and pepper

For the curry sauce:

2tbsp sunflower oil

1 medium onion

35g mushrooms

3 cloves garlic, crushed

3cm piece ginger, grated

2tbsp chickpea flour

2tbsp medium curry powder

½tsp chilli powder

1tsp paprika

1tsp cinnamon

2tsp veg stock

250ml water

½tsp soy sauce

Salt and pepper, to taste

1tbsp rice syrup

60g peas

Preheat your oven to 200°C. Begin by chopping your aubergine and sweet potato into bite-sized chunks. Then, place them onto a baking tray and drizzle with the oil, salt and pepper. Toss all of the ingredients together so that the vegetables are evenly covered, and then place into the oven to cook for 20 minutes.

In the meantime, make the curry sauce. Finely slice the onion and add it into a frying pan on a medium-high heat with the oil. Fry for two minutes as it begins to golden. Then, chop the mushrooms into small chunks and add into the pan with the garlic and ginger. Fry for a further 2-3 minutes until golden and the mushrooms are soft.

Next, remove from the heat and add in the chickpea flour, curry powder, chilli powder, paprika, cinnamon, vegetable stock, water, soy sauce and some salt and pepper. Place back onto a low heat briefly to stir together until the sauce is smooth and well mixed.

When this is done, remove the sauce from the heat and add it into a blender. Blend until smooth, and then pour back into your saucepan. At this point, your vegetables should be cooked, so remove them from the oven and also add them into the pan, followed by the peas and rice syrup.

Place back onto a low-medium heat stirring together so the flavours can develop for a further few minutes. Add some more water if necessary until you get your desired texture. Then, remove from the heat and serve with rice or whatever else you like.

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