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Veggie katsu rice bowl

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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