Niki's Aubergine Katsu Curry Recipe - Vegan and Gluten Free

Ingredients

• 1-2 tbsp olive oil
• 1 red or white onion, peeled and roughly chopped
• 5 garlic cloves, peeled
• 2 -3 carrots, peeled and chopped
• 2 tbsp Steenbergs Organic madras curry powder
• 2 tbsp cornflour/tapioca flour
• 250ml water or vegetable stock
• 2 tbsps tamari
• 3 bay leaves
• 400ml tin coconut milk
• 1 large free-range egg, beaten lightly
• 3-4 tbsp coconut oil or ghee for shallow frying
• 2 medium sized sweet potatoes, sliced into ½ inch thick medallions
• 3 tbsp polenta, for dusting
• 2 tbsp rice flour, for coating
• 2 teaspoons sea salt
• 1 teaspoon Steenbergs Aleppo chilli flakes
• 1 teaspoon black and white sesame seeds