Katsu aubergine noodles

• vegetable oil↗4 tbsp tbsp
• onion↗1

  finely chopped

• carrots↗2

  finely chopped

• garlic cloves↗2

  grated

• ginger↗20g g

  peeled and grated

• medium curry powder↗1 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• maple syrup↗1 tsp tsp
• coconut milk↗400ml can ml

  can

• cornflour↗3 tbsp tbsp
• panko breadcrumbs↗100g g
• aubergines↗2

  cut into 1.5cm-thick slices

• lentil noodles250g g
• spring onion↗1

  finely sliced

• pickled ginger↗

  to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.