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
1 Large sweet potato
1 large aubergine
5 cloves of garlic
1 and a half table spoons of plain flour
1 and a half table spoons 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
- Finely dice your onion, carrot and garlic and add to a pot with a little oil. Gently sweat for 10-15 minutes until soft.
- 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.
- 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.
- 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.
- Assemble with some rice on your plates. Add a few slices of the vegetables overlapping and drizzle well with the curry sauce.