Aubergine Katsu Curry

• 2 tbsp vegetable oil
• 1/2 onion, diced
• 1 garlic clove, diced
• 1 tsp chilli powder
• 2 tsp curry powder
• 1 large carrot, diced
• 1 sweet potato, diced
• 250 ml Knorr Vegetable Stock Pot
• 1 tbsp tomato puree
• 1 tbsp soy sauce
• 100 ml coconut milk
• 500 ml vegetable oil, for frying
• 1 large aubergine, thickly sliced
• 100 g plain flour
• 1 tbsp curry powder
• Pinch of salt
• 2 eggs, whisked
• 100 g breadcrumbs
• 200 g rice to serve

Optional

• coriander or sesame seed for garnish