Aubergine Katsu Curry

Directions

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.