Serves 4

Prep & cooking time: ~ 1 1/2 hours

This doesn’t taste like the ones at Wagamama, but it’s still tasty in its own right.

Sauce Ingredients

• olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, chopped
• 2 sweet red apples, peeled and chopped
• 2 small ripe bananas, chopped
• 1 heaped tsp turmeric powder
• 1 heaped Tbsp curry powder
• 1 tsp chilli powder
• ½ tsp coriander seeds, ground
• 1 sq cm fresh ginger, finely chopped

• 2 cups (~500 mL) boiling water
• 1 Tbsp ketchup
• 1 Tbsp maple syrup
• 2 veg stock cubes
• 1 cup (240 mL) coconut cream
• 2 tsp teriyaki sauce
• 1 Tbsp soy sauce
• 1 heapted Tbs miso paste

Veg Ingredients

• 1 fresh aubergiene / egg plant
• 1 large kumara, peeled
• 1 cup flour
• 1 cup water
• 2 cups panko crumbs

Accompaniments

• 2 cups rice, to be steamed or boiled
• a fresh side salad of leaves
• pickles

Method, Veg part 1

1. Slice the aubergine into 12mm (1/2″) slices, place on kitchen paper, sprinkle with fine salt, and leave for 20 minutes, before repeating on the opposite side.
2. Peel the Kumara (sweet potato), and then slice into 1cm thick disks, and set aside.
3. Then move onto the sauce.

Method, Sauce

1. In a large pan, preheat the oil, and add the finely chopped onions
2. Fry until golden (aroun 5-10 minutes)
3. Add the crushed garlic, and fresh chopped apple, and fry for a few more minutes
4. Then add the ground spices to the pan, and fry off for a bit
5. Start adding the liquids (combined together), up to 1 cup at a time, stir and simmer for 5 minutes between each cup.
6. After adding the last cup of liquids, leave uncovered and continue to simmer for a further 20 minutes.
7. Meanwhile, put on the rice to boil or steam.
8. After the curry sauce has simmered for those 20 minutes, add a few tsp of cornstarch paste (cornstarch mixed with a little water), and cook through for a few more minutes.
9. Then blend in a food processor, or with a stick blender, and set aside.

Method, Veg part 2

1. Add the cup of flour and cup of water to a large bowl. Add a little oil as preferred. And then whisk to a pancake style batter, and set aside.
2. Wipe off the salt and extracted water from the eggplant slices, and set aside.
3. Pre-heat air frier to 200 degrees C.
4. Sprinkle the panko crumbs thickly onto a large plate. Then dunk each slice of kumara / sweet-potato into the batter, ensure coating fully. Then lay that slice onto the crumbs, flip and rotate to ensure full coverage of crumbs, before transferring to the air-frier basket. Mist with a little oil if you can.
5. Start air-frying the kumara for five minutes, whilst coating the aubergiene.
6. Dunk the sliced egg-plant in batter and then flip and sprinkle with panko crumbs, as you place each slice on a second air-frier basket. Mist with a little oil if you can.
7. Continue to air-fry for a further 15 minutes or so.
8. Then preheat your serving plates, prepare your side salad and pickles, and return the curry sauce to warm up again.

Plating up

1. First lay down a bed or rice, alternate slices of kumara and aubergine on top of the rice, and then pour around 2 ladels of curry sauce on top.
2. Add your side salad and pickles, and eat.

Notes:

• Leftover curry components can be kept apart, and then frozen, or refridgerated until the next day. Before reheating accordingly.