RECIPES BY Rhiannon Lambert
Aubergine Katsu Curry
- 45 minutes
- 4
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