Begin making the sauce by placing the prepared onion, garlic, ginger, apple, carrot and curry powder into a medium sized pan with the oil. Sauté until beginning to soften before adding the rest of the sauce ingredients. Bring to a simmer, cover with a lid and leave to cook gently for 15 minutes.
Put the batter mix and the panko crumbs in 2 separate bowls. Fill a wok or large frying pan 1 inch deep with sunflower oil and place over a medium high heat. One by one, dip the aubergine slices into the batter, allowing the excess to run off before coating them with breadcrumbs.
Fry the slices in the hot oil, in batches if necessary, turning frequently. When golden brown and crisp, remove to a plate lined with kitchen paper to drain.
Remove the lid from the sauce and puree, using an immersion blender, until very smooth. Taste and adjust seasoning, if necessary. If the sauce is too thick, add a splash of water.
Serve on warned plates or bowls, with the cooked rice, some greens, and a generous helping of the sauce. Garnish with spring onions and coriander.
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