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Crispy Aubergine Katsu Curry and Sticky Rice Feast

Crispy Aubergine Katsu Curry and Sticky Rice Feast

with Veggie Gyoza, Pickled Sesame Slaw and Broccoli

Recipe Development Team
Recipe Development TeamPublished on May 28, 2025
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Tags:
Veggie
•Egg(s) not included
Allergens:
Sesame
•Wheat
•Cereals containing gluten
•Soya
•Sulphites
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes
Active 45 minutes
DifficultyMedium

Ingredients

serving amount

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

Energy (kJ)5024 kJ
Energy (kcal)1201 kcal
Fat46.6 g
of which saturates22.3 g
Carbohydrate152.2 g
of which sugars29.2 g
Dietary Fibre16.7 g
Protein27.9 g
Salt6.5 g
Potassium236.3 mg
Calcium11.3 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Chopping Board
•Knife
•Baking Tray
•Whisk
•Medium Saucepan

Cooking Instructions and Tips

1

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.

2

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.

3

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 gyozas 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.

4

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.

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.

5

Bring the sauce to the boil, then lower the heat and simmer unti thickened, 4-5 mins, stirring occasionally.

While the sauce simmers, cook the sushi 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 needed.

6

When everything's ready, share the rice 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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