Aubergine Katsu Curry: A Crispy, Creamy Plant-Based Favourite

Introduction

If you’re looking for a comforting, flavour-packed dish that’s easy to make and incredibly satisfying, aubergine katsu curry ticks all the boxes. With crispy, golden slices of breaded aubergine paired with a rich, mildly spiced Japanese-style curry sauce, this dish is a plant-based twist on the classic chicken katsu—and it’s every bit as delicious.

Perfect for vegans, vegetarians, and meat-free Mondays, aubergine katsu curry is becoming a go-to dish in both home kitchens and modern restaurants. This article will walk you through everything you need to know—from how to make it from scratch to tasty variations, nutritional benefits, and pro cooking tips.

What Is Katsu Curry?

Katsu curry is a popular Japanese dish that combines:

• Katsu – short for “katsuretsu,” meaning a breaded and fried cutlet
• Curry sauce – a thick, mildly spicy sauce influenced by British curry
• Rice – usually served with sticky white or brown rice

Traditionally made with chicken or pork, plant-based versions like aubergine katsu curry have become modern favourites.

Why Choose Aubergine?

Aubergines (eggplants) have a meaty texture and soak up flavour beautifully, making them the ideal substitute in plant-based dishes.

Why aubergine works so well in katsu:

• Crispy outside, soft inside when fried or baked
• Mild, earthy flavour pairs well with curry sauce
• Holds shape well when sliced
• Low in calories, high in fibre and antioxidants

Ingredients for Aubergine Katsu Curry

Here’s everything you need for a restaurant-quality dish at home.

For the crispy aubergine:

• 1 large aubergine
• 100g plain flour
• 120ml plant-based milk (e.g. oat, soy, almond)
• 1 tsp cornflour or arrowroot (to thicken batter)
• 100g panko breadcrumbs
• Salt and pepper to taste
• Oil for shallow frying (or baking alternative)

For the katsu curry sauce:

• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1 thumb-sized piece of ginger (grated)
• 1 medium carrot (grated or chopped)
• 1 tbsp mild curry powder
• 1 tbsp plain flour
• 400ml vegetable stock
• 1 tbsp soy sauce
• 1 tsp maple syrup or sugar (optional)
• 1 tbsp oil for frying

To serve:

• Steamed jasmine or sticky rice
• Pickled red cabbage or radishes (optional)
• Spring onions, sesame seeds or coriander for garnish

How to Make Aubergine Katsu Curry (Step-by-Step)

Step 1: Prepare the Aubergine

• Slice the aubergine into 1cm thick rounds
• Sprinkle with salt and leave for 10–15 minutes to draw out moisture
• Pat dry with kitchen paper

Step 2: Bread the Aubergine

• Set up three bowls: flour, milk + cornflour (whisked), and panko breadcrumbs
• Dip each aubergine slice into flour, then into the milk mixture, and finally coat with breadcrumbs
• Set aside on a wire rack or plate

Step 3: Fry or Bake the Aubergine

• Frying: Heat oil in a pan and shallow-fry until golden on both sides (approx. 2–3 mins per side)
• Baking: Brush with oil and bake at 200°C for 20–25 mins, flipping halfway until crisp

Step 4: Make the Curry Sauce

• Heat oil in a saucepan and sauté onions until soft
• Add garlic, ginger, and carrots; cook for 5 mins
• Stir in curry powder and flour; cook for 1–2 mins
• Gradually pour in stock, stirring constantly
• Add soy sauce and sweetener; simmer until thick (10–15 mins)
• Blend if smoother sauce is preferred

Step 5: Assemble and Serve

• Spoon sauce onto a plate
• Place crispy aubergine slices on top
• Serve with rice and garnish with spring onions or sesame seeds

Tips for the Perfect Aubergine Katsu

• Salt the aubergine to reduce bitterness and prevent sogginess
• Use panko breadcrumbs for the crispiest coating
• Bake instead of frying for a healthier version
• Add coconut milk to the curry sauce for a creamier taste
• Don’t overcrowd the frying pan—cook in batches if needed

Variations to Try

1. Sweet Potato or Butternut Katsu

Swap aubergine for thin slices of sweet potato or squash

2. Tofu Katsu Curry

Use pressed, sliced tofu coated in breadcrumbs for a protein-rich version

3. Air Fryer Katsu

Use an air fryer to make the aubergine crispy with minimal oil

4. Gluten-Free Option

Use gluten-free flour and breadcrumbs for a coeliac-friendly version

Is Aubergine Katsu Curry Healthy?

Yes, especially when baked or air-fried!

Health benefits:

• Low in saturated fat (if baked)
• Rich in fibre and antioxidants from aubergine
• Homemade sauce has less sodium and sugar than restaurant versions
• Plant-based – heart-healthy and lower in cholesterol
• Can be served with brown rice for extra fibre

Make-Ahead and Storage Tips

• Sauce can be made in advance and refrigerated for up to 3 days
• Battered aubergine slices can be prepared ahead and stored in the fridge (uncooked) for 24 hours
• Leftovers keep well in the fridge for 2 days—reheat in oven or air fryer for best texture
• Sauce can be frozen for up to 1 month

Perfect Pairings and Sides

• Pickled red cabbage – adds tangy crunch
• Miso soup – for a Japanese-inspired meal
• Edamame beans – for protein and freshness
• Ginger-dressed salad – to lighten the plate
• Katsu sandos – make extra and turn leftovers into a sandwich!

Conclusion

Aubergine katsu curry is the perfect blend of crispy, creamy, and comforting. Whether you’re cutting down on meat, going fully plant-based, or just exploring new flavours, this dish is guaranteed to impress.

It’s surprisingly easy to make at home, adaptable for different diets, and packed with both flavour and nutrition. Serve it for dinner, meal prep it for the week, or wow your guests with a modern twist on a Japanese favourite.

Once you try it, you’ll wonder how you ever lived without aubergine katsu curry in your recipe rotation.

Top 10 Questions and Answers About Aubergine Katsu Curry

1. What is aubergine katsu curry?

It’s a plant-based version of Japanese katsu curry made with breaded, fried aubergine slices served with curry sauce and rice.

2. Is aubergine katsu curry vegan?

Yes, it can be made fully vegan by using plant-based milk and avoiding animal-based coatings.

3. Is it better to fry or bake the aubergine?

Frying gives extra crispiness, but baking is healthier and still tasty.

4. What kind of curry is katsu sauce?

A thick, mild Japanese curry made with onions, carrots, and curry powder.

5. Can I make aubergine katsu curry gluten-free?

Yes! Use gluten-free flour and breadcrumbs.

6. How do I stop aubergine going soggy?

Salt it before cooking to draw out moisture and always cook at a high heat.

7. Can I air fry the aubergine?

Absolutely—brush with oil and air fry at 200°C for 12–15 minutes.

8. What rice goes best with katsu curry?

Jasmine rice, sticky rice, or short-grain white rice are ideal.

9. Can I freeze aubergine katsu curry?

You can freeze the sauce, but freshly cooked aubergine gives the best texture.

10. What can I serve with it?

Pickled cabbage, miso soup, edamame, or a fresh salad with sesame dressing.