Katsu aubergine noodles

Use lentil noodles in this dish for extra protein, or swap for rice if you prefer. The ginger really makes the recipe, so don’t be tempted to use less

Prep:20 mins
Cook:40 mins

Serves 2
Easy

Nutrition per serving

kcal 1145
fat 61g
saturates 32g
carbs 119g
sugars 0g
fibre 20g
protein 21g
salt 2.1g

Ingredients

4 tbsp vegetable oil
1 onion , finely chopped
2 carrots , finely chopped
2 garlic cloves , grated
20g ginger , peeled and grated
1 tbsp medium curry powder
1 tbsp soy sauce
1 tsp maple syrup
400ml can coconut milk
3 tbsp cornflour
100g panko breadcrumbs
2 aubergines , cut into 1.5cm-thick slices
250g lentil noodles
1 spring onion , finely sliced
pickled ginger , to serve (optional)

Method

Heat 2 tbsp oil in a large, deep frying pan over a medium-low heat and cook the onions and carrots for 15 mins until starting to soften.
Add the garlic, ginger and curry powder and cook for 2 mins more, or until fragrant. Pour in the soy, maple syrup and coconut milk, then swill out the coconut can with a splash of water and pour that in, too.
Bring to the boil, then reduce the heat and bubble for 10-15 mins until thickened. Season. Blitz until smoothusing a hand blender. The sauce can will keep chilled for up to two days. Leave to cool first. Reheat until piping hot. Keep warm over a low heat.
Heat the remaining oil in a medium frying pan over a medium-high heat. Mix the cornflour with just enough water to make a slurry. Tip the breadcrumbs onto a shallow plate. Dunk the aubergine slices in the slurry, then the breadcrumbs, coating well on both sides. Fry the aubergine slices in the hot oil for 3-4 mins on both sides until golden and crisp, then remove from the pan using a slotted spoon and drain on kitchen paper. Season with salt.
Cook the lentil noodles following pack instructions, then divide between two bowls. Top with the sauce, aubergine slices, spring onion and pickled ginger, if using.