RECIPES BY Rhiannon Lambert

Aubergine Katsu Curry

  • 45 minutes
  • 4
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Re-Nourish: A Simple Way to Eat Well

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Essential Ingredients

1 small aubergine
1 large sweet potato, peeled
60g plain flour
3 eggs
125g breadcrumbs
olive oil, for glazing
salt & black pepper
To serve: pickled red onion, edamame beans, white rice

For The Katsu Sauce
1 tbsp olive oil
2 carrots, diced
2 onions, chopped
2 garlic cloves, minced
A thumb-sized piece ginger, peeled & finely chopped
1 tbsp mild curry powder
½ tsp turmeric
1 x 400ml can coconut milk
2 tbsp mango chutney


  1. Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
  2. Slice both the sweet potato & aubergine into 1cm rounds.
  3. Place the flour on one plate (add a little seasoning if you wish!), the breadcrumbs on another, then beat the eggs in a bowl. Dip each round of aubergine and sweet potato in the flour, then the egg, then the breadcrumbs, before spacing evenly between a few lined baking trays. Brush or spray with a little olive oil, then bake for 30-35 minutes, or until crisp and golden brown.
  4. Meanwhile, make the sauce. Heat the oil in a saucepan over a medium heat and add the diced carrot and onion. Cook for 8-10 minutes, stirring regularly, until softened and caramelised. Add the garlic, ginger, curry powder and turmeric, stirring for a minute or so, until the spices release their fragrance. Next, pour in the coconut milk, mango chutney and 100ml of water. Season well, then cover and simmer over a low heat for 20 minutes, or until reduced. Allow to cool slightly before using a blender to blend until smooth.
  5. To serve, dish up the crisp sweet potato and aubergine with the katsu sauce, rice and a side of edamame beans and pickled red onion.
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Thai Green Coconut Curry

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Re-Nourish: A Simple Way to Eat Well