Aubergine Katsu Curry

Perfect veggie curry, quick and easy to make

Servings: 2 Time: 30 minutes

Ingredients:

1 x Aubergine, sliced circular

1 x packet Yutaka Kaste Curry Sauce

2 x Eggs

Flour

Panko Breadcrumbs

1 x Onion (I prefer to use spring onion)

Method:

1. Preheat oven to 180 C

2. Crack and whisk both eggs in a small bowl

3. Pour flour onto a plate, and breadcrumbs onto another

4. Take the sliced aubergine, and dip into egg, flour, egg and breadcrumbs.

5. Place on a baking tray

6. Repeat with remaining aubergine

7. Drizzle with some olive oil and place tray in oven for 30 minutes

8. Heat saucepan with oil

9. Add the onion and cook until clear

10. Add boiling water to the saucepan

11. Add the katsu sauce and stir

12. The gravy with thicken

13. Serve with coriander and rice