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.
Aubergine Katsu Curry with Edamame Rice & Tenderstem Broccoli
Our lighter spin on a Japanese curry uses sticky roasted aubergine rather than chicken. Crunchy edamame beans and broccoli are your irresistible greens. Serve with a sprinkling of sesame seeds and fibre-rich, brown rice to soak up that creamy katsu sauce.
1/3 daily fibre
8 plants
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame)
- 100g edamame beans (Soya)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g creamed coconut
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 spring onion
- 2 aubergine
- 240g Tenderstem broccoli
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 509
Protein: 14g
Carbs: 59g
Fat: 25g
Aubergine Katsu Curry with Edamame Rice & Tenderstem Broccoli
Our lighter spin on a Japanese curry uses sticky roasted aubergine rather than chicken. Crunchy edamame beans and broccoli are your irresistible greens. Serve with a sprinkling of sesame seeds and fibre-rich, brown rice to soak up that creamy katsu sauce.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 7 / air fryer 190C
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins.
- In the final 1-2 mins of the rice cooking, add the edamame to the saucepan, drain all together, then return to the pan.
Prep the veg & roast the aubergines
- Trim the broccoli and cut into thirds. Slice the aubergine into 1cm discs
- Place the aubergine onto the lined baking tray (use two trays if necessary) and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 15 mins / air fryer 8 mins, turning halfway, until soft and golden
Make the katsu curry 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, half the tamari, half the maple syrup and 400ml water
- Stir in the stock powder to dissolve, then simmer for 5-6 mins, until the sauce has thickened. Add a splash of water if it gets too thick
Finish roasting
- After 15 mins in the oven / air fryer 8 mins, add the broccoli to the aubergine tray and toss with 2 tsp oil and a pinch of salt. Drizzle the remaining tamari and maple syrup over the aubergine
- Roast for another 10 mins / air fryer 5-7 mins, until all the veg is soft and golden
- Stir the remaining spring onion and a pinch of salt through the rice
Plate up
- Serve the edamame rice into bowls, topped with the aubergine and broccoli
- Pour over the katsu curry sauce and sprinkle with the sesame seeds
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