Ingredients

For the Sauce

• 30ml sesame oil
• 1 large onion roughly chopped
• 4 cloves of garlic finely chopped
• 1 green chilli finely chopped
• 4 carrots roughly chopped
• 4 field mushroom roughly chopped
• 1 aubergine roughly chopped
• 2 teaspoons curry powder
• 1 tablespoon agave or maple syrup
• 1 tablespoon soy sauce
• 350ml water
• 200 coconut milk

Additionally

• 1 butternut squash
• Panko breadcrumbs
• Oat milk
• Plain flour
• Japanese rice (cook to instructions on the packet)
• Mooli/ Daikon
• Carrot
• Cucumber
• Coriander
• Black Sesame Seeds
• Yuzu (lemon can be substituted)
• Soy sauce

Method

1. Cook the vegetables except the Aubergine in the sesame oil on a medium high heat, allow them to soften
2. Add the curry powder and cook for a further 5 mins
3. Add the syrup and the soy sauce, combine and add the water. Bring to a simmer and cook for 20 minutes.
4. Fry the Aubergine cubes and add the sauce. Mix 30g of cornflour to 50ml of water and make a smooth paste. Pour slowly into the sauce whilst continuing to stir the sauce to avoid lumps and then cook out till it has thickened and set aside
5. Cook your rice whilst you complete the butternut
6. For the butternut squash peel and cut the top half into rounds 1.5cm thick
7. Divide the following into three shallow containers; plain flour, oat milk and panko breadcrumbs
8. Place the butternut squash into the flour and dust, then place into the oat milk and then finally into the panko breadcrumbs. Repeat if you want more coverage
9. Place into a fryer at 165-170c and cook till golden brown and soft
10. For the slaw peel the vegetables of choice; carrot, mooli and cucumber with a speed peeler into thin strips, then add a dash of soya and yuzu to them and mix, sprinkle in some black sesame and roughly chopped coriander.
11. To finish add the rice to the bottom of the bowl, pour the sauce on top, place the butternut squash and pop the slaw on the top, add a few srigs of coriander and a sprinkle of sesame. Oishī!