Crispy Aubergine Katsu Curry and Sticky Rice Feast
with Veggie Gyoza, Pickled Sesame Slaw and Broccoli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
120 grams
Coleslaw Mix**
22.5 milliliter(s)
Rice Vinegar
10 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
1 unit(s)
Aubergine**
(May contain traces of: Celery)
100 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Garlic Clove**
160 grams
Tenderstem Broccoli**
10 unit(s)
Vegetable Gyozas**
(Contains: Wheat, Cereals containing gluten, Soya, Sulphites May contain traces of: Peanut, Celery, Fish, Milk, Molluscs, Sesame, Crustaceans, Egg)
20 grams
Unsalted Butter**
(Contains: Milk)
30 grams
Ginger Puree
2 sachet(s)
Curry Powder Mix
10 grams
Vegetable Stock Paste
180 milliliter(s)
Coconut Milk
1 pouch(es)
Sushi Rice
64 grams
Sweet Chilli Sauce
Not included in your delivery
1 tsp
Sugar for the Pickle
1 unit(s)
Egg
2 tbsp
Oil for the Breadcrumbs
½ tsp
Salt for the Breadcrumbs
1 tbsp
Plain Flour
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the coleslaw mix into a small bowl. Add the rice vinegar, sugar for the pickle (see pantry for amount) and half the sesame seeds.
Add a pinch of salt, mix together and set aside to pickle.
Trim the aubergine, then slice into rounds approximately 1cm thick.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another bowl and mix in the oil and salt for the breadcrumbs (see pantry for both amounts).
Dip the aubergine slices into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a large baking tray, spread out in a single layer and drizzle over some oil.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve any thick broccoli stems lengthways and pop them onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Add the veggie gyoza to the other side of the tray and drizzle with oil.
Once the aubergine has been in the oven for about 5 mins, roast on the middle shelf until the broccoli is tender and the gyozas are golden, 14-16 mins.
While everything's in the oven, pop a medium saucepan on medium-high heat.
Add the butter to the pan. Once melted stir in the garlic, ginger puree and curry powder, fry for 2 mins.
Then stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste and coconut milk.
Bring to the boil, then lower the heat and simmer unti thickened, 4-5 mins, stirring occassionally.
While the sauce simmers, cook the rice according to pack instructions.
Once the sauce has thickened, stir in half the sweet chilli sauce and remove from the heat.
Add a splash of water if it's a little too thick. Taste and season with salt and pepper if you feel it needs it.
When everything's ready, share the rice out between your serving bowls.
Spoon over the curry sauce then lay the crispy aubergine katsu on top. Sprinkle over the remaining sesame seeds.
Serve the broccoli, pickled sesame slaw and gyoza on separate side plates alongside, as well as the remaining sweet chilli sauce in a small bowl for dipping.
Enjoy!
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