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
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)
Directions:
- 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
Nutrition per serving:
- kcal1145
- fat61g
- saturates32g
- carbs119g
- sugars0g
- fibre20g
- protein21g
- salt2.1g