Serves 4
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For the katsu sauce:

  1. To make the sauce, heat two tablespoons of the oil in a frying pan and cook the onion, carrots and sweet potato for 10 minutes.
  2. Add the garlic and ginger and fry for two minutes more. Reduce the heat, cover with a lid and leave to steam through for five minutes.
  3. Add the curry powder and stir for a couple of minutes. Stir in the flour until the vegetables are coated. Slowly pour in the stock and bring to a boil.
  4. Stir in the soy sauce, mango chutney and half a teaspoon of salt. Remove from the heat, then use an immersion blender to purée until smooth. Return to the pan and keep warm.
  5. Preheat the oven to 240 ̊C/220 ̊C fan/gas mark 9 and line an oven tray with baking paper.
  6. Place 80g of flour in one shallow bowl. Beat the eggs in a second bowl with a splash of milk or water. Place the panko and quinoa flakes (or more panko) into a third bowl.
  7. Coat the aubergine slices in the flour, shaking off any excess. Next, dip each slice into the egg mixture, then press the panko mixture on to coat.
  8. Heat the remaining oil in a pan and cook the aubergine in batches, being careful not to overcrowd the pan. Transfer to the baking tray and keep warm while you continue with the rest of the aubergine.
  9. Just before serving, gently reheat the curry sauce for five minutes. Serve 2-3 aubergine slices per plate with rice and the warm katsu curry sauce.

Nutrition Facts

Per serving: 518kcals, 14.8g fat (2.8g saturated), 86.2g carbs, 15.3g sugars, 15.4g protein, 18.2g fibre, 1.34g sodium

Test Kitchen tip: The sauce freezes well, so feel free to double up when making and store for later use.