Katsu aubergine noodles - Good Food Middle East
Use lentil noodles in this dish for extra protein, or swap for rice if you prefer. The ginger really makes the recipe, so don’t be tempted to use less
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Ingredients
- 4 tbsp vegetable oil
- 1 onion , finely chopped
- 2 carrots , finely chopped
- 2 garlic cloves , grated
- 20g ginger , peeled and grated
- 1 tbsp medium curry powder
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 400ml can coconut milk
- 3 tbsp cornflour
- 100g panko breadcrumbs
- 2 aubergines , cut into 1.5cm-thick slices
- 250g lentil noodles
- 1 spring onion , finely sliced
- pickled ginger , to serve (optional)
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