1 hr 15 mins
Fry onions, garlic and ginger. Then sprinkle in powdered spices. Continue frying.
Sprinkle in the flour, then, little by little, pour in the stock, like making a roux. Make sure there are no lumps. Add coconut milk.
Dredge each piece of aubergine and sweet potato into the flour mix, then into the panko breadcrumbs. Set aside.
Fry each piece of sweet potato and aubergine on each side for around 1-2 minutes, until golden. Serve with the curry sauce and white rice.