No.58 Grilled Vegetable Curry (veggie)

This curry has a familiar flavour and plenty of simply prepared vegetables. I really like the sauce because it seems to be a cross between a katsu curry sauce and a chip shop curry sauce. You can make it your own by adding more sugar, soy or curry powder. Experiment with different vegetables too like butternut squash and broccoli.

Time: 45 Minutes

Serves: 2-3

1 Large sweet potato

1 large aubergine

5 cloves of garlic

1 Onion

1 Carrot

1 and a half  tablespoons of plain flour

1 and a half tablespoons of curry powder

1 teaspoon of garam marsala

1 tablespoon of brown sugar

300ml of vegetable or chicken stock

1 tablespoon of dark soy sauce

1. Finely dice your onion, carrot and garlic and add to a pot with a little oil. Gently sweat for 10-15 minutes until soft.
2. Add the flour, curry powder, garam marsala and stir for 2 minutes whilst on a low heat. Then add the stock, soy sauce and sugar.  Simmer for 20 minutes.
3. Remove from heat and pour though a sieve. Then with the remaining “mulch” in the sieve take a spoon and push as much as you can though the sieve. Return the sieved mixture to the pan and add extra soy sauce or sugar to taste.
4. Next cut your aubergine and sweet potato into discs of 2-3 cm thickness. Brush with oil and grill on a griddle pan till you have definitive grill lines. Turn and do the same on the other side. This should take about 3 minutes on each side. Start with the potato and then aubergine. Storing those already done in a warm oven.
5. Assemble with some rice on your plates. Add a few slices of the vegetables overlapping and drizzle well with the curry sauce.