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Japanese Aubergine Yasai Curry

Japanese Aubergine Yasai Curry

Rating
4.5rating out of 5

(749 reviews from our customers)

Prep Time

30 min

Cuisine

Japanese

Yasai translates to ‘vegetable’ in Japan - in this case, meaty golden aubergine. The traditional sauce is thick and mild, which is great if you love the flavour of curry but aren't a fan of heat. The lightly pickled salad is just the ticket to counterbalance that rich sauce.

Prep Time

30 min

Cuisine

Japanese

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Ingredients
For 2 people (double for 4)
Onion
1 onion
Aubergine
1 aubergine
Carrot
200g carrots
Spring-onion
2 spring onions
fresh-coriander
10g fresh coriander
rice-vinegar
2 tbsp white rice vinegar
Vegetable-stock-cube
1 vegetable stock cube †
mild-curry-powder
1 tbsp home blend curry powder
basmati-rice
150g fragrant basmati rice
You Will Need
Flour, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 aubergine
  • carrots
  • 1 spring onion
  • 10g coriander
  • 2 tbsp rice vinegar
  • vegetable stock pot<span class="strong">†</span>
  • 1 tbsp curry powder
  • 130g basmati rice
Typical Values per 100g per serving
Energy 382 kJ
90 kcal
1426 kJ
336 kcal
Fat
of which saturates
0.8 g
0.3 g
3.1 g
1.1 g
Carbohydrate
of which sugars
19 g
3.5 g
70.9 g
12.9 g
Fibre 1.4 g 5.4 g
Protein 2.5 g 9.2 g
Salt 0.72 g 2.69 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 aubergine
aubergine
carrots
1 spring onion
spring onion
10g coriander
coriander(100%)
2 tbsp rice vinegar
rice, salt, water
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
130g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Japanese Aubergine Yasai Curry

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Trim the green stalk[s] off the aubergine[s] and cut into quarters lengthways

Heat a large, wide-based pan (preferably non-stick) with 2-4 tbsp vegetable oil over a high heat, and swirl it around the pan 

2 Japanese Aubergine Yasai Curry

Once the pan is hot, add the aubergine and cook for 3 min on each flesh side, until browned

Transfer the browned aubergine to a baking tray and keep the pan for later 

Put the tray in the oven for 20-25 min or until the aubergine has softened

3 Japanese Aubergine Yasai Curry

Add the basmati rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

4 Japanese Aubergine Yasai Curry

Boil a kettle

Peel, top and tail the carrot[s]

Continue to peel lengths off the carrot until you end up with a pile of carrot 'ribbons'

Once you've peeled as far as you can, grate the inner stem 

5 Japanese Aubergine Yasai Curry

Peel and finely dice the onion[s]

Return the pan to a medium heat with a drizzle of vegetable oil

Once hot, add the grated carrot, onion, curry powder and a pinch of salt

Cook for 5-10 min or until starting to brown and caramelise

6 Japanese Aubergine Yasai Curry

Meanwhile, dissolve the stock cube[s] in 300ml [500ml] boiled water 

Once caramelised, add 1 tbsp [2 tbsp] flour to the carrot mix and cook for 1 min

Stir in the stock and a large pinch of sugar, mixing well to combine

Reduce the heat to low and cook for 5-10 min over a low heat or until thickened - this is your curry sauce

7 Japanese Aubergine Yasai Curry

Meanwhile, slice the spring onions finely

Chop the coriander roughly, including the stalks 

Combine the carrot ribbons, spring onion, coriander and rice vinegar in a bowl and mix together gently - this is your salad

8

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Serve the cooked aubergine over the rice with the curry sauce spooned over and the salad to the side

Tip: for an authentic presentation, press the rice into a small bowl and turn out onto your plate

Enjoy!

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