Photo of Veggie katsu rice bowl by WW

Veggie katsu rice bowl

7
7
7
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
A clever spin on the classic Japanese curry – roasted aubergine tossed with rice, lentils, kale and a homemade curry sauce, topped with pickled shallots and a crunchy crumb.

Ingredients

Vegetable Oil

1 tablespoons

Lemon Juice, Fresh

1 tablespoons

Turmeric

1½ teaspoons

Aubergine

2 medium

Tesco Ingredients Panko Breadcrumbs

20 g

Alpro Coconut Unsweetened Drink

300 ml

Curry Powder

1 tablespoons

Kale, raw

125 g, shredded

Wholegrain Basmati Rice & Quinoa, Microwaveable

2 pouch(es), prepared as instructed

Shallots

2 medium, echalion, thinly sliced into rounds

Rice Wine Vinegar

2 tablespoons

Caster Sugar

¼ teaspoons

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. To make the pickled shallots, mix the shallots with the vinegar, sugar and a pinch of salt in a small bowl, then set aside to pickle, stirring occasionally, while you make the rest of the dish.
  2. In a small jug, whisk together the oil, lemon juice and 1 teaspoon of the turmeric. Put the aubergines into a large roasting tin, drizzle over the turmeric oil and toss to coat. Roast for 20-25 minutes until the aubergine is charred at the edges and tender. Transfer to a bowl and set aside.
  3. Put the panko breadcrumbs on a small baking tray and put in the oven alongside the aubergines for the last 2-3 minutes of roasting time – keep an eye on them to ensure they don’t burn.
  4. Put the coconut drink into a large pan and whisk in the remaining turmeric and the curry powder. Cover with a lid and simmer gently for 5 minutes. Add the kale to the pan with the sauce, cover and leave it on the heat for 30 seconds to start wilting, then remove from the heat.
  5. Meanwhile, heat the rice and quinoa to pack instructions. Stir into the pan of sauce and kale, along with half of the roasted aubergines. Season to taste.
  6. Divide between bowls, top with the remaining aubergine, scatter over the toasted breadcrumbs and coriander sprigs and serve with the pickled shallots.