The best of the rest

AUBERGINE KATSU CURRY

NF

Serves:2

For the curry sauce:

• 1 medium white onion, peeled and finely diced

• 1 medium carrot, peeled and finely diced

• 4 cloves garlic, peeled and finely chopped

• 1 tsp fresh ginger, peeled and grated

• 1 large, mild, red chilli, finely sliced

• 1 small sweet apple, such as Royal Gala or Cox, cored and chopped

• 1 tbsp mild curry powder

• 2 tsp garam masala

• 1 tbsp soy sauce or tamari

• 1 tbsp mirin (agave or maple syrup can be used instead)

• 1 tbsp white miso paste

• 1 tsp stock powder

• 1 tbsp creamed coconut, chopped (from a block)

• 260ml (1 cup) hot water

• 1 tbsp sunflower oil, for sauteing

• Sea salt and black pepper, to taste

For the aubergine:

• 1 medium aubergine, sliced into 1cm thick discs

• 100g (1 ¼ cups) gram flour mixed with enough water to make a runny batter

• 200g (2 cups) panko breadcrumbs

• Sunflower oil for shallow frying

To serve:

• Cooked rice

• Cooked or raw greens of choice (we used lightly blanched kale)

• Chopped spring onions

• Coriander leaves

1Begin making the sauce by placing the prepared onion, garlic, ginger, apple, carrot and curry powder into a medium sized pan with the oil. Saute until beginning to soften before adding the rest of the sauce ingredients. Bring to a simmer, cover with a lid and leave to cook gently for 15 minutes.