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Creamy Aubergine Katsu Curry with Edamame Rice
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!
1/3 daily fibre
8 plants
Serving size
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
Nutritional Information
Calories: 586
Protein: 19g
Carbs: 55g
Fat: 34g
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%))
Nutritional Information
Calories: 612
Protein: 19g
Carbs: 56g
Fat: 36g
Creamy Aubergine Katsu Curry with Edamame Rice
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!
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Cooking Instructions
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
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