Crispy Aubergine Katsu Curry and Sticky Rice Feast

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl and mix in the oil and salt for the breadcrumbs (see pantry for both amounts).

Dip the aubergine slices into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a large baking tray, spread out in a single layer and drizzle over some oil.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve any thick broccoli stems lengthways and pop them onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Add the veggie gyoza to the other side of the tray and drizzle with oil. 

Once the aubergine has been in the oven for about 5 mins, roast on the middle shelf until the broccoli is tender and the gyozas are golden, 14-16 mins.

While everything's in the oven, pop a medium saucepan on medium-high heat.

Add the butter to the pan. Once melted stir in the garlic, ginger puree and curry powder, fry for 2 mins.

Then stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste and coconut milk.

Bring to the boil, then lower the heat and simmer unti thickened, 4-5 mins, stirring occassionally.

While the sauce simmers, cook the rice according to pack instructions.

Once the sauce has thickened, stir in half the sweet chilli sauce and remove from the heat.

Add a splash of water if it's a little too thick. Taste and season with salt and pepper if you feel it needs it.