Aubergine katsu curry with edamame & rice
Slices of sweet and salty Asian-style aubergine, sprinkled with aromatic toasted sesame seeds sit on a bed of spring onion, rice and edamame beans. All complimented by a drizzle of mild and creamy coconut curry sauce.
Servings: 2
Calories: 1116kcal
Ingredients
- 100 g fresh edamame beans
- 180 g tenderstem broccoli
- 1 aubergine
- 1 tbsp tamari
- 200 ml coconut milk
- 2 garlic cloves
- 2 spring onions
- 2 tsp maple syrup
- 2 tsp oil
- 2 tsp white sesame seeds
- 4 cm fresh ginger
- 80 g brown rice
Instructions
- Preheat the oven to 220C/ gas mark 7 and boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, and the edamame beans for the last 2 mins then drain.
- Heat a dry medium sized frying pan on a medium heat and add the white sesame seeds. Cook for 1-2 mins then transfer to a small bowl and reserve for later.
- Slice the aubergine into 1cm thick rounds (you should have 10 slices). Place in a large bowl with the tamari, maple syrup and 1 tsp oil, mix well to cover the aubergine in the marinade. Place the aubergine on a baking tray lined with parchment paper in the oven to cook for 15 mins until softened.
- To make the katsu curry sauce; finely slice the spring onions, peel and grate the ginger and garlic. Heat the same frying pan used for the sesame seeds with 1 tsp oil on a medium heat and add the garlic, ginger and just half the spring onions. Cook for 3 mins until softening. Add the curry powder and cook for a further minute then pour in the coconut milk and simmer for 10 mins or until thickened to a desired consistency.
- Add the tenderstem to the tray alongside the aubergine. Cook together for 10 mins.
- Add the remaining spring onion to the drained rice and edamame beans. Mix.
- Spoon the edamame rice into two warm bowls. Place the sliced aubergine over the rice and the tenderstem broccoli alongside. Sprinkle the aubergine with the sesame seeds and pour the katsu curry sauce over the aubergine.
Nutrition
Calories: 1116kcal | Carbohydrates: 128g | Protein: 12g | Fat: 53g