Crunchy Vegan Katsu with Coconut Curry

Ingredients

• 1 teaspoon maple syrup
• 2 teaspoons soy sauce
• 120 ml coconut milk
• 375 ml vegetable stock
• 1 tablespoon all-purpose flour
• 1 teaspoon turmeric powder
• 2 tablespoons curry powder
• 1 thumb-sized piece of ginger, chopped up
• 1 carrot, chopped up roughly
• 2 garlic cloves, chopped up
• 1 onion, chopped into big pieces
• 30 g cornflakes, smashed up
• 130 g breadcrumbs
• 240 ml unsweetened plant milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• A pinch of salt
• 1/4 teaspoon ground black pepper
• 130 g all-purpose flour, split for use
• 1 sweet potato, peeled and cut into thick slices
• 1 eggplant (aubergine), washed and sliced into rounds