Aubergine Katsu Curry

Ingredients

• 1 carrot, peeled and grated
• ½ small sweet potato, peeled and grated
• 1 small white onion, diced
• 2 garlic cloves, minced
• 1 thumb ginger, grated
• 2 tsp Peak Blends Katsu Gold Dust
• 1 tsp tomato ketchup
• 1 tsp light soy sauce
• 2 tbsp sesame oil
• 300ml good quality vegetable stock
• 1 tsp cornflour
• 2 tbsp water
• 1 large aubergine, sliced into 1cm discs
• 100g plain flour
• 100g panko
• 1 egg, beaten
• 3 spring onions, sliced
• Vegetable oil for frying
• Sesame seeds, for garnish
• 1 avocado, sliced
• 1 x 250g microwavable rice, to serve