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Vegetable katsu curry

Vegetable katsu curry image
Difficulty Medium
Preparation 40 min
Cooking 20 min


4 people
    • 1  
    • 350   g
    • 110   g
    • 2  
    • 50   ml
    • 4   tbsp
  • For the katsu sauce

    • 1  
    • 100   g
    • 1   tbsp
    • 4  
    • 15   g
    • 2   tbsp
    • 3   tbsp
    • 1   tbsp
  • To serve

    • 300   g
    • 250   g


  1. Start by making the katsu sauce: dice the onion and carrots and cook in a saucepan with the oil for about 5 minutes, until starting to soften. Grate in the garlic and ginger and cook for 2-3 minutes, then mix in the garam masala and the flour. Cook, stirring, for a couple of minutes, then add the soy sauce plus 500ml water. Bring to the boil then cover, reduce the heat and simmer for about 15 minutes until the veggies are soft. Blend until smooth, adding extra water to thin the sauce if needed.

  2. While the sauce is simmering, get on with the crispy veg. Cut the aubergine into 16 discs, then peel the sweet potatoes and cut into 8 long slices on the diagonal. Tear the demi-baguette into chunks and whiz to crumbs in a food processor (or use a grater). Spread out in a shallow dish. Beat the eggs and milk together in a shallow bowl, and mix the flour with some seasoning on a plate.

  3. Preheat the oven to 190°C, fan 170°C, gas 5. Dip the sliced veg first in the flour, then the egg mix and finally in the crumbs to coat lightly, transferring them to a board as they are ready.

  4. Heat a little oil in a large frying pan and shallow-fry the sweet potatoes on a medium-high heat for about 3 minutes each side until golden brown for bite, then transfer to a baking tray and bake for 10 minutes initially. Meanwhile, fry the aubergine slices in batches for a couple of minutes each side; transfer to a baking tray and bake with the sweet potatoes for another 10 minutes.

  5. Cook the rice and peas, separately, following pack instructions.

  6. To serve, press the rice into small bowls then turn out onto serving plates to get a domed shape. Add the crispy veg and the peas to the plate for freshness, then add a generous amount of the katsu sauce to serve for fruitiness and warmth.

  7. Total shop cost correct and checked on 03.01.24 and subject to change. Subject to product availability. To see full cost breakdown visit

Nutrition per serving

Kcal 759
Proteins (g) 23
Fats (g) 16
Fibre (g) 13