Vegan Delight| Crispy Aubergine Katsu Curry Brown rice Bowl with Pickled Fennel Radish

Ingredients:

➡️For the curry:

• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 7g ginger, peeled and finely chopped
• 2 tbsp curry powder
• 1/2 tsp turmeric powder
• 1 tbsp muscovado sugar
• 1 tbsp dark soy sauce
• 400ml can coconut milk

➡️For the aubergine katsu:

• 1 aubergine, sliced
• 2 tbsp cornflour
• 150ml water
• 1 tsp white pepper
• 200g panko breadcrumbs
• 4 tbsp vegetable oil

➡️For the pickle:

• 1 fennel bulb (300g), finely sliced
• 100g radish, finely sliced
• 2 spring onions, finely sliced
• 1 tbsp cider vinegar
• 2 tbsp sesame oil
• Sea salt flakes
• Ground black pepper

➡️For the brown rice:

• 1 cup brown rice (140g)
• 2 cups water
• Pinch of salt

Serves 2

Method:

1. Start by making the pickle. Mix all the pickle ingredients together and refrigerate for at least 1 hour before serving.
2. Heat a saucepan with olive oil over medium heat. Fry the onion, garlic, and ginger until fragrant. Reduce the heat, add the curry powder, and stir well. Gradually add the coconut milk, turmeric powder, and sugar, mixing well. Simmer the sauce on low heat until it thickens. Finish by adding 1 tbsp of dark soy sauce. The curry sauce is now ready to serve.
3. Meanwhile, cook the brown rice. Combine 1 cup of rice with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat, cover with a lid, and simmer for about 20 minutes.
4. In a small bowl, combine the cornflour, white pepper, and salt. Add water and mix well. Dip the sliced aubergines into the mixture, ensuring they are coated evenly. Next, coat the aubergine slices with panko breadcrumbs by turning them a few times in the breadcrumbs on a tray.
5. Preheat the oven to 200°C with the fan on. Heat an oven-proof frying pan with vegetable oil over medium heat. Cook the aubergine slices on both sides until golden brown. Then, transfer the pan to the oven and cook for about 10 minutes.
6. Serve the brown rice, crispy aubergine slices, and pickled fennel and radish in a bowl. Serve the curry sauce on the side.

Enjoy your delicious vegan Aubergine Katsu Curry Brown Rice Bowl with Pickled Fennel Radish!