Creamy Aubergine Katsu Curry with Edamame Rice

Serving size

1 person 2 people 4 people

Ingredients

11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
100g edamame beans (Soya)
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
180g Tenderstem broccoli
2 tsp maple syrup

(maple syrup(100%))
80g brown rice

(100% Brown Rice)
2 tsp sesame seeds (Sesame)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 aubergine
2 spring onion
40g creamed coconut

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	152Kcal	586Kcal
	634kJ	2453kJ
Fat	8.7g	34g
of which saturates	3.6g	14g
Carbohydrates	14g	55g
of which sugars	2.8g	11g
Protein	4.8g	19g
Salt	0.69g	2.7g
Fibre	4.7g	18g

Ingredients

180g Tenderstem broccoli (use half)
11g vegetable stock powder (use half)

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
40g creamed coconut (use half)
1 tbsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
2 spring onion
1 aubergine (use half)
100g edamame beans (use half) (Soya)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
80g brown rice (use half)

(100% Brown Rice)
2 tsp sesame seeds (use half) (Sesame)
2 tsp maple syrup (use half)

(maple syrup(100%))

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	151Kcal	612Kcal
	634kJ	2560kJ
Fat	9.0g	36g
of which saturates	3.6g	14g
Carbohydrates	14g	56g
of which sugars	2.7g	11g
Protein	4.7g	19g
Salt	0.66g	2.7g
Fibre	4.5g	18g

Back

Vegan 1/3 daily fibre 8 plants

Creamy Aubergine Katsu Curry with Edamame Rice

Prep time: 15 mins

Total time: 35 mins

Cuisine: Japanese

Food group: Vegan

Our plant-based spin on a Japanese curry – using sticky roasted aubergine. Vibrant edamame beans and broccoli are your irresistible greens. Serve with a sprinkling of sesame seeds and nutty brown rice to soak up all that creamy katsu sauce. It's a winner!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a sieve, a measuring jug & a large frying pan

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked
Add the edamame beans to the pan in the final 1-2 mins of cooking, then drain together

Roast the aubergine

Trim the broccoli. Slice the aubergine into 1cm half-moons
Place the aubergine onto the lined baking tray and toss with half the tamari, half the maple syrup and 1 tbsp oil
Roast for 15 mins / air fryer 8 mins

Make the katsu sauce

Finely slice the spring onions
Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the ginger & garlic paste, curry powder and half the spring onion
Cook for 1 min, then add the creamed coconut, stock powder, 200ml water (100ml for 1 person) and the remaining tamari and maple syrup
Stir and simmer for 5-6 mins, until thickened. Add a splash of water if it gets too thick

Add the broccoli

After 15 mins of roasting / air fryer 8 mins, add the broccoli to the aubergine tray and toss with 1 tsp oil and a pinch of salt
Roast for another 10 mins / air fryer 5-7 mins, until all the veg is soft and golden

Last bits & plate up

Return the rice and edamame beans to the saucepan and mix in the remaining spring onion
Share the edamame rice between bowls, topped with the aubergine and broccoli
Pour over the katsu curry sauce. Sprinkle over the sesame seeds