Aubergine katsu curry

This Japanese-style curry is usually made with chicken, but here is a delicious veggie version.

Serves 4 Prep 15 mins Cook 45 mins

4 tbsp plain flour 2 aubergines, sliced into

5mm discs

100g dried breadcrumbs

(see below)

4 tbsp vegetable oil

250g basmati rice

1 large onion, finely chopped 4 garlic cloves, crushed 3 tbsp curry powder

2 tbsp honey

400ml can coconut milk 1 large cucumber

1 In a large bowl, combine 3 tbsp flour and enough water to make a runny paste. Season, then add the aubergines, tossing until they are coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.

2 Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine in batches

for 5 mins each side or until tender, adding a little more oil between batches. Transfer to a baking tray as you go. Once all the slices are browned, put the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.

3 Wipe the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Add the coconut milk, a little at a time, stirring to make a sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Peel the cucumber into strips with a peeler. Drain the rice and serve with the aubergine, sauce and cucumber. PER SERVING 786 kcals, fat 32g, saturates 17g, carbs 105g, sugars 20g, fibre 11g, protein 15g, salt 0.3g