This is the case indeed. You can make it even quicker using some breaded mock chicken, breaded vegan burgers or whatever you like will do :)
Even "plain", with some jasmine or basmati rice is quite a thing. A real comfort food, perfect to be enjoyed after a long and tiring day at work.
The version I'm about to show you is with mouthwatering aubergine disks coated in corn flakes (because this is also a gluten free version - but if you don't need to avoid gluten you should definetely use panko bread instead, as in the authentic japanese version) and oven baked.
Of course you can also fry the aubergine, but I preferred to keep it lighter this time.
Ingredients (4 servings):
1 Aubergine
1 Onion
1 large Potato
5-6 Closed Cup Mushrooms
1 cup of Green Peas (frozen in my case)
1 clove of Garlic
2 Bay Leaves
1 tablespoon of Tomato Purè
1/2 cup of White Wine (optional)
2-3 tablespoons of Curry Powder
1 teaspoon of Ginger Powder (fresh would be even better)
3 to 4 tablespoons of Gluten Free Flour
1 liter of Vegetable Stock
2 cups of Plant Based Milk (oat)
1 cup of Corn Flakes (crushed)
1 pinch of Tumeric
1 tablespoon of Olive Oil
2 tablespoons of Vegetable Oil
Salt & Pepper to taste
Method:
1) THE CURRY
Rinse and chop the vegs for the curry: potato, mushrooms and onion.
First sautè the onion for around 10 minutes with some olive oil and salt...
...then add the vegs and the green peas.
Cook for a couple of minutes, add the vine and let it evaporate.
Now it's time to throw in: garlic (grated), bay leaves, tomato puré, ginger. After another 2 to 3 minutes pour in the broth, cover and simmer for 15 to 20 minutes, until the vegs are tender.
2) KATZU AUBERGINE
Wash and cut discs of about 1 inch.
In a bowl combine flour, salt, pepper and a pinch of tumeric. Add slowly some plant based milk until you reach a runny yet thick batter.
Dip the aubergine discs in the batter first, then coat them in corn flakes. Place onto a baking tray, sprinkle with some vegetable oil and bake at 180-200° for 30ish minutes, turning the discs halfway.
3) THE CHOUX
Choux is important to thicken the curry. You can buy it ready from an asian shop (though that's hardly gluten free) or you can easily make your own in just a couple of minutes.
In a pan combine 2 tablespoons of (GF)flour, 1 tablespoon of curry powder and 2 tablespoons of vegetable oil. Cook at medium heat for 2-3 minutes, until you reach the consistency of the last picture.
Once the vegs are tender gently pour the milk in the pan where the choux is, and combine until it's runny and lumpsless.
Combine the choux mixture with the curry and allow to thicken for some extra 3 to 4 minutes.
Serve hot with some steamed jasmine rice, aubergine discs and paprika.
Enjoy :)
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