Vegetarian Katsu Curry Recipe

Ingredients

• for deep frying groundnut oil plus a drizzle for the aubergine
• 400g tin coconut milk
• 1 tbsp tonkatsu sauce
• 1 tbsp mild curry powder
• 2 aubergines diced
• 1 clove garlic crushed
• a thumb-sized piece ginger peeled and finely grated
• 1 plum tomato diced
• ½ tsp coriander seeds
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp fennel seeds
• 2 tsp caster sugar
• 3 tsp white wine vinegar
• 200g edamame beans podded
• extra-virgin olive oil
• ½ lemon zested
• 200g enoki mushrooms trimmed
• 1 radish sliced
• 1 spring onion finely chopped
• a few (optional) red shiso leaves
• ½ tsp Dijon mustard
• a dash (optional) Frank’s chilli lime garlic sauce
• 150g panko breadcrumbs
• 1 tbsp mixed white or black sesame seeds
• 100g plain flour seasoned
• 2 eggs beaten
• 400g firm tofu cut into 3cm cubes