Oh my, I have so many emotions mixed in this yummy dish. The breaded aspect of this vegan aubergine katsu curry recipe reminds me of home and the comfort of Austrian ‘Wiener schnitzels’, but the curry sauce is a welcome reminder of our exotic holidays when travelling was so normal, in a pre-pandemic life. This is not the quickest recipe to make for sure, and I would set a good half hour aside to make it, but oh oh oh it is so worth it!

There is lots you van change and adapt. You can obviously bread some bits of chicken instead of the aubergine. Or you could use slices of courgette or tofu. Or a mix of all three. Just start frying the veggie bits first if you are cooking for vegans before you have a go at the chicken. In terms of what oil to use I suppose I always revert back to rapeseed oil when I fry foods like this. check the back of some of the cheaper ‘vegetable oils’ as some of them are pure rapeseed oil and you will have to pay less as it’s not packaged up in a fancy way! Rapeseed oil has a higher smoke point than many other oils, hence why I use it for frying.

Time Saving Tips:

So the other thing that might be helpful to add to this vegan Aubergine Katsu Curry recipe is that you could always make the curry sauce a day before or even whilst you make your breakfast and then just store it in the fridge. I chuck all of my onion and peppers into my food processor (peeled of course) and then start making the curry sauce. So no manual chopping needed. If you don’t have a food processor, you could always just chop the onion and peppers into quite rough chunks as you will be pureeing the sauce later anyway. No need to be to precise here.

Here is the recipe for this favourite dish of ours! This Vegan Aubergine Katsu Curry Dish most definitely hits the comfort buttons in this rather strange feeling autumn.

Rosa eating Vegan Aubergine Katsu Curry Recipe
  Rosa eating Vegan Aubergine Katsu Curry Recipe

Vegan Aubergine Katsu Curry Recipe

INGREDIENTS (serves 4)

ca. 400g of cooked rice

4 tbsp rapeseed oil

Lime wedges to serve

Salt and pepper

For the curry sauce

1 tbsp rapeseed oil

2 onions, chopped

2 red peppers, chopped

2 cloves of garlic, minced

1 inch piece ginger, peeled and grated

1 tbsp curry powder (a little less if you’re cooking for children)

1/2 tsp turmeric

1 can coconut milk

1 tbsp maple syrup

For the ‘aubergine katsu’

3 aubergines, cut into 1.5cm thick slices short-ways

2 tbsp of gluten free flour (or any flour)

A little milk (I use oat but any will do)

200g breadcrumbs


First, make the curry sauce. 

And start to cook your rice according to packet instructions.

Heat 1 tbsp oil in a pan, cook the onions and chopped peppers until soft, about 8 mins. Add the garlic, ginger and cook for another few minutes. Then stir in the curry powder and turmeric and mix well. Add the coconut milk and maple syrup, season well, cover and simmer for 15 mins.

Take off the hob and puree with a hand blender until you have a creamy curry sauce. 

If it’s too thick loosen up with a dash of water.

Now make the ‘aubergine katsu’. You’ll need three small bowls. Fill one with flour, one with milk (season your milk with salt and pepper) and the third with breadcrumbs.

breaded aubergine

Dip the aubergine slices in flour first, using a fork. Then dip on both sides in milk and then in breadcrumbs until well coated.
Heat the oil in a frying pan and cook the breaded aubergines for 4-5 mins on each side until golden and cooked through. 

sizzling breaded aubergine

To serve, top with the curry sauce and serve with a wedge of lime if you have one.

Season to taste. I hope you enjoy, Dani xx

If you’d like to get inspiration for more family friendly ideas for cooking and feeding a whole brood, then head over to my instagram, for daily foodie Inspo.



Dani Binnington

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