Aubergine Katsu Curry – Seema Pankhania

Ingredients

• 2 small aubergines
• 1 egg
• 100g panko breadcrumb
• 50g plain flour
• 2 tbsp oil
• 1 onion, finely chopped
• ½ tsp cumin seeds
• 5 cloves garlic
• 3 cm knob ginger
• 4 -5 green finger chillies
• 250g cherry tomatoes, halved
• 45g japanese curry block (half a pack)
• 1 tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp soy sauce
• 1 tsp honey
• ¼ head white cabbage, thinly sliced
• 3 tbsp mayo
• 2 tbsp apple cider vinegar
• Small handful coriander
• 3 spring onions, finely sliced