Aubergine Katsu Curry with Cucumber Salad

This quick and easy 30 minute aubergine katsu curry is for those nights when you’re craving your favourite takeaway, but you want to cook at home.


  • No aubergine? Use mushrooms or courgette instead. 
  • Vegan? Use water instead of eggs. 
  • No ginger paste? Use fresh ginger. 
  • No caster sugar? Swap for maple syrup or honey. 
  • No rice? Serve with noodles.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2


1 Aubergine


6 tbsp Plain flour

2 Eggs

6 tbsp Breadcrumbs

2 tbsp Vegetable oil (for cooking )

For the katsu curry sauce:

2 tbsp Olive oil

1 Red onion (chopped )

1 tbsp Ginger paste

2 Garlic cloves (chopped )

1 tbsp Curry powder

1 tsp Ground turmeric

1 tbsp Caster sugar

1 tbsp Tomato puree

1 tbsp Soy sauce

1 ml Can coconut milk (400)

For serving:

Rice (cooked )


  1. Cut the aubergine into 1 cm thick slices and set aside. In a bowl, add the breadcrumbs and a pinch of salt and pepper. Dredge the aubergine slices in the flour, then in the egg wash, and then back in the breadcrumbs so they're well-coated.
  2. Pan fry the aubergine slices in a little hot oil until golden brown. Prefer to cook in the oven instead? Bake them at 200C/180c fan/6 gas mark for 30-40 minutes, or until the aubergine is soft on the inside and crispy on the outside.
  3. While they're cooking, make the katsu sauce. Heat the oil in a saucepan over a medium heat, then add the onion and cook until fragrant (about 3-4 minutes).
  4. Add the ginger and garlic to the pan and cook for 1 more minute. Add the spices, sugar tomato puree, soy sauce and coconut milk. Cook for about 5 minutes until it's reduced and the sauce is a bit thicker. Top tip: Want a smooth sauce? Blitz with a blender until smooth.
  5. While that's reducing, use a vegetable peeler to cut the cucumber into long strips. Lightly season with salt and set aside. This is your cucumber salad.
  6. Serve the crispy aubergine slices alongside the katsu sauce, cooked rice and a side of crunchy cucumber salad. Enjoy! 
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How to store

Store in an airtight container in the fridge for up to 3 days. The sauce can be stored separately in the freezer for up to 2 months. 

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