Aubergine and Sweet Potato Katsu Curry
- 100g ground almonds
- 1 egg or 20ml almond milk
- 1 aubergine, cut into 1cm pieces
- 1 medium sweet potato (skin on), cut into 1cm pieces
- 2 tbsp groundnut oil or a light olive oil
- 1 onion, diced
- 3 garlic cloves, crushed
- 2.5cm piece of fresh ginger, peeled and grated
- 1 tbsp medium curry powder
- 1 tsp garam masala
- ½ tsp ground turmeric
- 2 carrots (skin on), grated
- 1 apple (skin on), grated
- 2 tbsp light soy sauce or tamari
- 1–2 tbsp tomato purée
- 500ml vegetable stock
- Salt and pepper
- To Serve
- 240g wholegrain rice
- Handful fresh coriander
- 4 tbsp milk kefir yogurt
1. Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line two medium baking trays with baking paper. Put the ground almonds in a shallow bowl and season with.
2. Coat the aubergine and sweet potato in the beaten egg or almond milk and then the almond mixture. Transfer to the lined baking trays and cook for 25–30 minutes until the vegetables are tender and the almond coating is golden.
3. Meanwhile, cook the rice as per the packet instructions and set aside.
4. Heat the oil in a large pan over a medium-high heat. Add the onion and cook for five to seven minutes until softened. Reduce the heat, add the garlic and ginger and cook for two minutes. Add all the spices and stir through. Add the carrot and apple and stir to combine. Add the soy sauce or tamari, tomato purée and stock. Increase the heat and bring to the boil, then reduce the heat and simmer for 20 minutes. Remove from the heat and use a stick blender to blend to a smooth sauce. Season to taste.
5. To serve, divide the rice between four plates, add the sauce and top with the
roast vegetables, fresh coriander and a dollop of milk kefir yogurt.
Store the sauce and vegetables in the fridge for up to three days. Rice should be stored for one day only and must be reheated until piping hot before eating.