2tbs groundnut or coconut oil
2 onions diced
2 medium carrots diced
4-5 garlic gloves finely chopped or grated
1-2 mild red chillies sliced. (you want to use a large red chilli most commonly found in supermarkets not the tiny Thai red varieties or scotch bonnet, unless you like hot food!)
1 tbs fresh ginger peeled and grated
2 small apples such as cox or Braeburn, peeled cored and chopped.
2 tbs mild curry powder
2 tbs soy or tamari
2 tbs mirin or maple syrup
4 tbs garam masala
2 tbs white miso paste
2 tsp. vegetable bouillon powder or stock powder
2 tbs coconut cream, scooped from the top of a tin of full fat coconut milk.
2 cups boiling water
1-2 tsp Salt
2-3 aubergine, depending on size, sliced to 1-1.5cm thick rounds.
250g gram flour (chickpea flour) mixed with enough water to make a runny batter. Not too thin.
400-500g or 2-2 1/2 cups panko crumbs
Groundnut, coconut or sunflower oil for shallow frying
Cooked rice. I like a mix of wild and plain basmati, but a sticky jasmine rice works well too. To be honest you will be good with whatever you have.
Green veg, like kale or tender stem broccoli, mangetout or raw greens
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