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Week 39 - katsu curry, miso aubergine & crispy kale

Breaded sweet potato/butternut squash, with baby miso aubergines and a crispy salt-pepper kale side.


BASIC INGREDIENTS (4 PEOPLE)

1 brown onion

1 small carrot

6-8 baby aubergines

2 spring onions

2-3 medium sweet potatoes or a small butternut squash

1 fresh lime

150g bag of kale

1 can coconut milk

Miso paste

Plain flour (enough to coat the katsu)

100g Panko breadcrumbs

300g rice


Herbs and spices: small bunch of coriander, big chunk fresh ginger, 4 cloves crushed garlic, sesame oil, curry powder (mild-hot, your preference), smoked paprika, turmeric, chillies (fresh/dried)


LUXURY INGREDIENTS (OPTIONAL)

Sesame seeds

Tomato puree

Knorr stock pot

Honey/maple syrup (this is optional, if you like a sweeter curry sauce)

Flakey sea salt

Selection of our delicious katsu and miso aubergines prepared by the foodies this week


PREP

Grate big chunk of ginger · mince/slice 4 cloves garlic · roughly chop onion · finely dice carrot


Heat a couple of glugs of olive oil in a sauce pan to medium-high and add your carrots and onion - cook for ~10mins, if veg starts to brown turn the heat down to gently cook.


Add 2/3rds of your grated ginger and 3 cloves of garlic (or 2tsp cheat garlic), stir until fragrant, then sprinkle in 3tsp curry powder, stir, and then 1/2tsp turmeric. Cook for 30 seconds and tip in tin of coconut milk.


Add a splodge of tomato puree and stock pot/cube/bouillon - bring everything to a simmer.


If you like a sweet curry, you can add a little maple syrup to the sauce at the end - start with 1/2tsp and see what you like.


Put your oven on to 180° to heat up.


Katsu

Cut your sweet potato/butternut squash into rounds (enough for 4 people).


Get yourself set up:

Take a round, coat in flour, dip in egg, coat in breadcrumbs and place on oven tray. Repeat.


Drizzle finish katsu with olive oil and pop in oven for 45mins.


Miso aubergines

If you have Instagram, watch this 30 second video first: Cook with Kelly Miso Aubergines


Make your marinade by mixing:

  • 4 tsp of miso paste

  • 8tbsp sesame oil

  • Remaining ginger

  • Remaining garlic (1clove/1tsp cheat)

Now, score your aubergines with a sharp knife in diagonals, being careful not to cut the base of the aubergine. Or your hands.

Drizzle a little sesame oil into the scores you've made and spread the paste on top. Set aside.


The aubergines take 20 mins so time them to finish when you take out your katsu. Put on your rice when you start cooking the aubergines.


Crispy kale

Spread your kale on a tray (cut into bite sized pieces if it isn't like that already), drizzle with olive oil and scrunch so all the leaves are covered - you shouldn't have a pool of oil at the bottom though.


When you take out the katsu and the aubergines, turn the temperature down to 150° (you may need to open the door to get rid of the excess heat quickly).


Bake your kale for 4 minutes exactly. Anymore, and it will be incinerated. Top with flakey salt and freshly ground pepper.


Garnishes

Top your baby aubergines with sliced spring onions, fresh coriander, sesame seeds and sliced chillies. You might like to drizzle a little sesame oil and lime juice on top, too:

Plate your rice and crispy katsu, cover with sauce, sprinkle generously with coriander and spring onions.

Picture courtesy of @menzekwint


Tag us on Instagram if you use any of these recipes and we'll add you to our story! @cookwithkelly

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