Aubergine Katsu Curry

Aubergine Katsu Curry

Aubergine Katsu Curry

Prep Time:
5 mins

Cook Time:
40 mins

3-4 servings




  1. Start your Katsu Curry meal by slicing the large aubergine into 1cm thick rounds, you will need atleast 9-12 slices. Cover the aubergine in salt, and set aside whilst you make the curry.
  2. Select Saute on the Duo Crisp with Ultimate Lid and add drizzle of oil, along with the carrot and onion
  3. Cook for 5 to 7 minutes until soft and translucent.
  4. Add the garlic and ginger and saute for another minute, then sprinkle in the sugar, curry powder and a bit of salt along with the tomato paste, and stir to combine. Cook for 1-2 minutes.
  5. Add the coconut milk and stock and simmer for 4 minutes.
  6. Blend the sauce until very smooth then add the soy sauce and set to one side.
  7. Wash the inner pot, place it back in the crisp ultimate and add the air frying basket.
  8. Pat the aubergine dry with a paper towel, then drop them into a bowl with the plain flour to cover eahc peice and then remove.
  9. Add 80ml water and ½ teaspoon of salt to season, and mix into a batter.
  10. Add the floured aubergine into the batter, then into the panko bread crumbs, and repeat for all the slices.
  11. Place the breaded aubergine into the air fryer basket and spritz with oil. Select Air Fry and set the temperature to 190C and time to 20minutes.
  12. Cook until crisp and golden then remove the aubergine from the fryer basket.
  13. Warm your katsu sauce then divide the rice between each serving bowl. Top with the aubergine katsu and warm katsu sauce and serve the Katsu Curry immediately.