Veggie katsu rice bowl
9
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A clever spin on the classic Japanese curry - roasted eggplant layered with rice and kale, topped with pickled eschalots and a crunchy crumb.
Ingredients
Vegetable oil
1 tbs
Lemon juice
1 tbs
Ground turmeric
1 tsp
Eggplant
2 medium
Panko breadcrumbs
⅓ cup(s), (20g)
Pure coconut water
300 ml
Curry powder
1 tbs
Kale
125 g, leaves, shredded
Microwave brown rice and quinoa
2 packet(s), (2 x 250g)
Fresh coriander
4 sprig(s), to serve
Eschalot(s)
2 whole, thinly sliced
Rice wine vinegar
1½ tbs
Caster sugar
¼ tsp
Instructions
1
Preheat oven to 200°C. To make pickled eschalots, mix eschalots, vinegar, sugar and a pinch of salt in a small bowl. Set aside.
2
Whisk oil, lemon juice and turmeric in a small bowl. Slice eggplants into 3cm-thick rounds and place in a large roasting tin. Drizzle over the turmeric mixture and toss to coat. Roast for 20-25 minutes, until tender.
3
Meanwhile, spread panko breadcrumbs over a small baking tray. Add to oven for the last 2-3 minutes of eggplant cooking time and bake until golden.
4
Meanwhile, whisk coconut water and curry powder in a medium saucepan to combine. Cover and bring to a simmer. Add kale and simmer for 1 minute or until just wilted. Remove from heat.
5
Heat microwave rice following packet instructions. Stir rice through kale and curry sauce. Cover to keep warm. To serve, divide rice mixture and eggplant evenly among 4 bowls. Scatter over toasted panko and top with pickled eschalot. Garnish with coriander sprigs.
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