Aubergine Katsu Curry

Ingredients

Sauce

2tbs groundnut or coconut oil

2 onions diced

2 medium carrots diced

4-5 garlic gloves finely chopped or grated

1-2 mild red chillies sliced. (you want to use a large red chilli most commonly found in supermarkets not the tiny Thai red varieties or scotch bonnet, unless you like hot food!)

1 tbs fresh ginger peeled and grated

2 small apples such as cox or Braeburn, peeled cored and chopped.

2 tbs mild curry powder

2 tbs soy or tamari

2 tbs mirin or maple syrup

4 tbs garam masala

2 tbs white miso paste

2 tsp. vegetable bouillon powder or stock powder

2 tbs coconut cream, scooped from the top of a tin of full fat coconut milk.

2 cups boiling water

1-2 tsp Salt

1tsp pepper

Aubergine

2-3 aubergine, depending on size, sliced to 1-1.5cm thick rounds.

250g gram flour (chickpea flour) mixed with enough water to make a runny batter. Not too thin.

400-500g or 2-2 1/2 cups panko crumbs

Groundnut, coconut or sunflower oil for shallow frying

To serve

Cooked rice. I like a mix of wild and plain basmati, but a sticky jasmine rice works well too. To be honest you will be good with whatever you have.

Green veg, like kale or tender stem broccoli, mangetout or raw greens

Coriander leaves

Pickled ginger

Pickled veg