When I first started dating Kieran (which I’ve just realised was 10 years ago today!), he was going through a phase of really loving Japanese food. It was to the point where he bought the Yo! Sushi cookbook and was making sushi and katsu curry on a regular basis.

So this feels like a retro recipe for me that reminds of when we first started dating. This version is a lot easier and less authentic than the recipe Kieran used, but is super tasty and quick enough to make mid-week. Also, by replacing the chicken for aubergine this recipe becomes vegetarian – and no less tasty for it! Swap the honey for plain sugar and it’s vegan.

Serves 4

BBC Good Food

Ingredients

• 4 tbsp plain flour
• 2 aubergines, sliced into ½ cm discs
• 100g dried breadcrumbs
• 4 tbsp vegetable oil
• 250g basmati rice
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 3 tbsp curry powder
• 2 tbsp clear honey
• 400ml can coconut milk

Instructions

1. In a large bowl, combine 3 tbsp flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.
2. Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.
3. Wipe out the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Splash in the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Drain the rice and serve with the crispy aubergine slices and curry sauce.