After 2 weeks quarantine now! We are all survivors!
Easy, quick, delicious meals can bring a bit of fun into the long quarantine days!!
I suggest you to try this recipe soon and discover how easy it to reinvent ingredients you already have in your kitchen and taste different flavors, different cultures!!
WHAT YOU WILL NEED:
Serves 3-4 people
- 2 eggplants, sliced in one finger thick slices
- 100g chickpea flour
- 100-130ml water
- Pinch of black salt
- ½ tsp salt
- 2 cups plain corn flakes (quinoa or rice flakes also work), crumbled
- Olive oil
Curry:
- 1 onion, chopped
- 3 garlic cloves, mashed
- 3 medium carrots, slice
- 3 tbsp yellow curry powder
- ½ tsp curcuma powder
- 1 1/2 tbsp garam masala powder
- 1 heaped tbsp tomato extract
- 1 tsp salt
- 400ml plant milk
- 2 tbsp potato starch
- 400ml veggie stock or water
- 400g cooked chickpeas(optional)
HOW TO:
- Plant Katsu: Salt each eggplant slice and set aside for 15 minutes;
- Roast the slices without any oil for about 10-15 minutes;
- Mix the chickpea flour with the water, black salt and salt and set aside in a large bowl;
- Dip each eggplant slice in the chickpea batter and just after in the crumbled corn flakes;
- Heat a frying pan with a drizzle of olive oil and fry the slices until golden and crispy. If you prefer you can also roast the slices for about 10-15 minutes at 180°C
- Plant Golden Curry: fry the onion and garlic until soft and juicy;
- Add the spices and fry for 1 minute;
- Add 200ml of veggie stock , tomato extract and the carrots with a pinch of salt;
- Add the plant milk and cooked chickpeas and let it simmer for about 10 minutes;
- Mix the rest of the veggie stock with the potato starch and add to the pan;
- Cook for 5 minutes, mixing really well;
- Serve warm with the plant Katsu on top and some rice.