THE JOY OF FOOD

Aubergine and Sweet Potato Katsu Curry

‘Anything with Katsu Curry in the title… sold!’ says Alana

Serves 4

• 100g ground almonds• 1 egg or 4 tsp almond milk• 1 aubergine, cut into 1cm pieces• 1 medium sweet potato (skin on), cubed• 2 tbsp groundnut oil or light olive oil• 1 onion, diced• 3 garlic cloves, crushed• 2.5cm piece of ginger, peeled and grated• 1 tbsp medium curry powder• 1 tsp garam masala• ½ tsp ground• 2 carrots (skin on), grated• 1 apple (skin on), grated• 2 tbsp light soya sauce or tamari• 1-2 tbsp tomato puree• 500ml vegetable stock