Aubergine Katsu Curry with Edamame & Rice

561 calories pp 18g protein 12.3G fibre

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Step 1

Preheat the oven to 200C / fan 180C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Add the edamame for the final 1-2 mins of cooking, then drain altogether. Return to the pan and set aside.

Step 2

Slice the aubergine into 1cm thick rounds (around 10 slices). Place the aubergine on a lined baking tray and toss with the tamari, maple syrup and ½ tsp oil. Roast for 15 mins.

Step 3

Heat a dry, medium frying pan on medium heat. Add the sesame seeds and toast for 1-2 mins, until golden. Remove and set aside.

Step 4

Make the katsu curry sauce; finely slice the spring onions. Finely chop or grate the garlic and ginger. Reheat the sesame pan with 1 tsp oil on medium heat. Add the garlic, ginger and half the spring onions. Cook for 3 mins, until softening. Add the curry powder and cook for 1 min, then pour in the coconut milk. Simmer for 8-10 mins, until thickened.

Step 5

After 15 mins of roasting, add the broccoli to the tray and toss with ½2 tsp oil and a pinch of sea salt. Roast for another 10 mins, until the veg is soft and golden. Add the remaining spring onions to the cooked rice and edamame and mix.

Step 6

Serve the edamame rice topped with the aubergine and broccoli. Sprinkle the aubergine with sesame seeds and pour over the katsu curry sauce.