Aubergine and sweet potato Katsu curry

This is probably one of my best 'just made with stuff I found in the cupboard' dishes! It just so happened I had everything I needed for a delish Katsu curry. Next time I will blend the sauce a bit more though (as you can tell from the photo!)

Serves 2

For the sauce

A bit of olive oil
1 small onion, finely chopped
3 cloves of garlic, minced
2 carrots, chopped
1 tbsp plain flour
1/2 tbsp curry powder
300ml vegetable stock
1 tsp honey
2 tsp soy sauce
1 bay leaf
A large pinch of garam masala

For the aubergines and sweet potato

Olive oil spray
1 free range egg, beaten
100g seasoned plain flour
200g panko breadcrumbs 

50g dukkha
1 sweet potato, peeled and sliced in to thin circly shapes
1 aubergine, chopped to the same width as the sweet potato

And some veg to serve, or rice if you prefer

1. Start by pre heating the oven to 180 degrees and setting up your egg, seasoned flour, dukkha and panko breadcrumbs in separate bowls then pop to one side
2. Heat a little olive oil in a sauce pan, then add the onion and garlic and sweat on a low heat for 2 minutes. 
3. Then add the carrot, pop the lid on and leave to soften, stirring occasionally. 
4. While the carrot is cooking away, prepare a large baking tray by spraying with olive oil, then take your slices of sweet potato, first coating them in the breaded flour, then dipping them in egg, then covering them in dukka or the panko bread crumbs (alternate which one you coat it with).
5. Place each one on to the baking tray and spray well with the oil and pop in to the oven for around 30 minutes.
6. Go back to your sauce and add the flour and curry powder and mix in well. 
7. Add the vegetable stock, soy sauce and honey, bring to the boil and simmer for around 20 minutes. 
8. After 20 minutes add the garam masala, then blend
9. Remove the vegetables from the oven (they should be lovely and golden brown) and stack on your plate along side the veg. 
10. Pour over the sauce and enjoy!