A classic dish that's suitable for everyone, featuring crispy battered aubergine with a flavorful curry sauce and fresh salad. It's a delightful vegan option that's both adaptable and satisfying.
1: Prepare the aubergine by slicing it and then coating it in a mixture of oat milk, salt, and flour.
2: Coat the aubergine slices in panko breadcrumbs.
3: Fry the coated aubergine until golden brown and crispy.
4: For the curry sauce, cook the carrot, onion, garlic, and ginger until soft.
5: Season the sauce with curry powder, turmeric, and red pepper flakes.
6: Add vegetable stock and coconut milk to the sauce mixture and blitz until smooth.
7: Serve the aubergine katsu with fluffy white rice and a fresh salad topped with the salad dressing.
