Vegetarian katsu curry

Serves 4 Takes 15 minutes, plus 45 minutes cooking £1.64 a portion 786 kcals, 32g fat, 17g sat. fat a portion Not suitable for freezing 4 tbsp plain four 2 aubergines, sliced into ½ cm discs 100g dried breadcrumbs (see right for an

easy way to make your own) 4 tbsp vegetable oil 250g basmati rice 1 large onion, fnely chopped 4 cloves of garlic, crushed 3 tbsp curry powder 2 tbsp clear honey 400ml can coconut milk 1 large cucumber, peeled into ribbons

Coat the aubergine

In a large bowl, combine 3 tbsp four and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs

Fry the aubergine

Turn oven to fan 160C/conventional 180C/ gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 minutes on each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, put the tray in the oven and cook for 10-15 minutes while you make the sauce. Cook the rice according to pack instructions and drain.

Make the katsu sauce

Meanwhile, wipe out 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 minute, then add the remaining 1 tbsp four and the honey and stir to a paste. Add the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 minutes, adding a splash of water if it gets too thick.