top of page

Eggplant Katsu Curry

Vegetarian - Vegan - Explorer



Serves 4

  • Sunflower oil

  • 1/2 teaspoon asafoetida (optional)

  • 1 medium onion diced

  • 1 medium carrot diced

  • 1 tablespoon of Sobhna's Authentic Indian Curry Paste

  • 2 tablespoons of tinned or fresh tomatoes

  • Salt to taste

  • 400ml of coconut milk

  • 2 teaspoon of maple syrup

  • Lemon juice to taste

  • 1/2 cup of plain flour

  • 1/2 teaspoon of Sobhna's Garam Masala

  • 1 large eggplant, peeled and sliced into 1cm thick circles

  • 2-3 cups of panko breadcrumbs

  • Spring onion and sesame seeds for serving

sobhna's eggplant katsu curry recipe
curry paste


  1. Heat oil in a pan, add asafoetida, diced onions and carrots and saute until soft.

  2. Stir in the curry paste, add tomatoes and fry for 2-3 minutes.

  3. A good tip to avoid your curry paste sticking to the pan is to add a tiny amount of water to the curry paste to make it into a smoother paste.

  4. Add the coconut milk, and simmer on a gentle heat for 5-6 minutes before adding the maple syrup.

  5. Simmer for another 5-6 minutes or until the vegetables are completely softened, add lemon juice to taste and take off the stove.

  6. Cool the sauce completely before blitzing it in the blender to make a nice and smooth curry sauce.

  7. Now let's make the eggplant katsu. Peel the eggplant, slice into 1cm thick circles and soak in water for a few minutes.

  8. For the batter, in a bowl add flour and garam masala and make a nice thick batter with approx. quarter cup of water.

  9. Remove the eggplant from the water and dry. Coat completely in the batter and then in the panko breadcrumbs.

  10. Heat the sunflower oil in a pan on high heat.

  11. After all of the eggplant slices have been coated in the batter and panko breadcrumbs, start cooking them in small batches for approx. 4-5 minutes each side on a medium-high heat until golden brown.

  12. Serve with rice, garnish with spring onions and sesame seeds.

Watch the full video tutorial for this recipe and subscribe to our YouTube channel.

bottom of page