Japanese Aubergine Yasai Curry

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Trim the green stalk[s] off the aubergine[s] and cut into quarters lengthways

Heat a large, wide-based pan (preferably non-stick) with 2-4 tbsp vegetable oil over a high heat, and swirl it around the pan 

Once the pan is hot, add the aubergine and cook for 3 min on each flesh side, until browned

Transfer the browned aubergine to a baking tray and keep the pan for later 

Put the tray in the oven for 20-25 min or until the aubergine has softened

Add the basmati rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Boil a kettle

Peel, top and tail the carrot[s]

Continue to peel lengths off the carrot until you end up with a pile of carrot 'ribbons'

Once you've peeled as far as you can, grate the inner stem 

Peel and finely dice the onion[s]

Return the pan to a medium heat with a drizzle of vegetable oil

Once hot, add the grated carrot, onion, curry powder and a pinch of salt

Cook for 5-10 min or until starting to brown and caramelise

Meanwhile, dissolve the stock cube[s] in 300ml [500ml] boiled water 

Once caramelised, add 1 tbsp [2 tbsp] flour to the carrot mix and cook for 1 min

Stir in the stock and a large pinch of sugar, mixing well to combine

Reduce the heat to low and cook for 5-10 min over a low heat or until thickened - this is your curry sauce

Meanwhile, slice the spring onions finely

Chop the coriander roughly, including the stalks 

Combine the carrot ribbons, spring onion, coriander and rice vinegar in a bowl and mix together gently - this is your salad