Plant Based Katsu Curry

Ingredients

• 1 medium aubergine, cut in ¼ inch slices
• 1 medium sweet potato, cut in ¼ inch slices
• 1 cup water
• 1/2 cup chickpea flour
• 1 Tbsp ground flax or chia seeds
• 1/4 cup nutritional yeast
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 cup crumbs – we used ground oats and seeds but you could use panko bread crumbs or gluten free bread crumbs
• ½ cup flour of choice (we have used rice flour)
• a pinch of Himalayan salt
• 2 tbsp olive oil
• 1 tbsp olive oil
• 1 red onion, diced
• 1 garlic clove, minced
• 1 tin canned coconut milk
• 1 Tbsp maple syrup
• 2 Tbsp tomato puree
• 1 Tbsp curry powder
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 Tbsp lime juice
• Brown rice
• Salad of choice
• Red Hot Firekraut