Katsu Style Noodles

Step 1: Cook Vegetables

1. Prepare Your Ingredients: Chop 1 medium onion and 2 medium carrots into small pieces.
2. Heat the Oil: In a large frying pan, add 2 tablespoons of vegetable oil. Heat it over medium-low heat until it shimmers (but not smoking).
3. Cook the Vegetables: Add the chopped onion and carrot to the pan. Stir them well to coat in oil. Cook for about 15 minutes, stirring occasionally, until the onions are soft and translucent, and the carrots begin to soften.

Step 2: Add Aromatics

1. Prepare Garlic and Ginger: Grate 2 garlic cloves and 20g of fresh ginger.
2. Mix in Spices: Add the grated garlic, ginger, and 1 tablespoon of medium curry powder to the pan. Stir well.
3. Cook for Flavor: Cook for another 2 minutes until fragrant.
4. Add Sauces: Pour in 1 tablespoon of soy sauce and 1 teaspoon of maple syrup. Stir to combine.
5. Add Coconut Milk: Add 1 can (400ml) of coconut milk. To get all the coconut milk, fill the empty can with a splash (about 100ml) of water, swirl it around, and pour that into the pan.

Step 3: Simmer the Sauce

1. Bring to a Boil: Increase the heat to bring the mixture to a gentle boil.
2. Reduce Heat: Once boiling, reduce the heat to low and let it simmer uncovered for 10-15 minutes. Stir occasionally to prevent sticking.
3. Thicken the Sauce: The sauce will thicken as it cooks. Taste and add salt as needed.
4. Blend the Sauce: After thickening, use a hand blender to blend the sauce until smooth. If you don’t have one, let it cool slightly and blend in a countertop blender. Cool before storing in the fridge.

Step 4: Prepare the Aubergine

1. Slice the Aubergine: Cut 2 medium aubergines into 1.5 cm thick slices.
2. Salt the Aubergine: Sprinkle the slices with salt and let them sit for about 10 minutes to draw out moisture. Pat dry with paper towels.
3. Make the Coating: In a small bowl, mix 3 tablespoons of cornflour with enough water (about 50ml) to create a thick, smooth slurry.
4. Prepare Breadcrumbs: Spread 100g of panko breadcrumbs on a shallow plate.

Step 5: Coat the Aubergine

1. Dip in Slurry: Take each aubergine slice and dip it in the cornflour slurry, coating it fully.
2. Coat with Breadcrumbs: Transfer the coated slice to the breadcrumbs. Press gently to ensure it sticks well on both sides. Repeat for all slices.

Step 6: Fry the Aubergine

1. Heat Oil: In another frying pan, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Fry the Slices: Carefully add the coated aubergine slices to the hot oil. Don’t overcrowd the pan; fry in batches if necessary.
3. Cook Until Golden: Fry each slice for about 3-4 minutes on each side until golden brown and crispy.
4. Drain Excess Oil: Use a slotted spoon to remove the slices and place them on a plate lined with paper towels to absorb excess oil. Lightly season with salt.

Step 7: Cook the Noodles

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Noodles: Add 250g of lentil noodles and cook according to package instructions (usually 5-7 minutes) until tender but firm.
3. Drain and Rinse: Drain the noodles in a colander and rinse briefly under cold water to stop the cooking.

Step 8: Assemble and Serve

1. Divide Noodles: Place the cooked lentil noodles in two bowls.
2. Add Sauce: Pour the creamy coconut sauce over the noodles generously.
3. Top with Aubergine: Place the crispy aubergine slices on top of the sauce.
4. Garnish: Sprinkle with finely sliced spring onion for a fresh touch. Serve with pickled ginger on the side for extra flavor if desired.