Ingredients

4 tbsp vegetable oil

1 onion, finely chopped

2 carrots, finely chopped

2 garlic cloves, grated

20g ginger, peeled and grated

1 tbsp medium curry powder

1 tbsp soy sauce

1 tsp maple syrup

400ml can coconut milk

3 tbsp cornflour

100g panko breadcrumbs

2 aubergines, cut into 1.5cm-thick slices

250g lentil noodles

1 spring onion, finely sliced

Pickled ginger, to serve (optional)

Instructions

Step 1: Heat 2 tbsp of vegetable oil in a large, deep frying pan over medium-low heat. Add the finely chopped onions and carrots, cooking for about 15 minutes until they start to soften.

Step 2: Stir in the grated garlic, ginger, and medium curry powder. Cook for an additional 2 minutes until fragrant.

Step 3: Pour in the soy sauce, maple syrup, and coconut milk. Swirl the empty coconut milk can with a splash of water and add that to the pan as well.

Step 4: Bring the mixture to a boil, then reduce heat and simmer for 10–15 minutes until the sauce thickens. Season to taste, then blend the sauce with a hand blender until smooth. Keep the sauce warm over low heat or refrigerate for up to two days, reheating until piping hot.

Step 5: Heat the remaining 2 tbsp of oil in a medium frying pan over medium-high heat. Mix the cornflour with enough water to make a smooth slurry. Dip each aubergine slice into the slurry, then coat thoroughly with panko breadcrumbs on both sides.

Step 6: Fry the aubergine slices in the hot oil for 3–4 minutes per side, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Season with salt while still hot.

Step 7: Cook the lentil noodles according to the package instructions. Divide them between two bowls, then top each with the coconut curry sauce, crispy aubergine slices, sliced spring onion, and pickled ginger if using.

Tips & Variations

For extra crunch, try double-coating the aubergine slices by dipping them again in the slurry and breadcrumbs before frying.

If you prefer a milder curry, reduce the curry powder slightly and add a splash of lime juice for brightness.

Substitute lentil noodles with rice noodles or soba for different textures.

Storage

Store leftover curry sauce separately in an airtight container in the refrigerator for up to two days. The fried aubergine is best eaten fresh but can be reheated briefly in a hot oven to restore crispness. Cooked noodles should be stored separately and consumed within a day. Reheat gently to avoid drying out.

FAQs

Can I make the curry sauce in advance?

Yes, the coconut curry sauce can be made up to two days ahead and kept chilled. Reheat it gently until piping hot before serving.

What can I use if I can’t find lentil noodles?

You can substitute lentil noodles with rice noodles, soba noodles, or even spaghetti, depending on what you have available.