From Thai to Japanese there are so many food cultures to take inspiration from... or there's always the emoji keyboard to inspire the choice of ingredients:
Being a huge fan of Japanese food, I opted for the Japanese style curry sauce to base my recipe on. Curry may not at first seem like a typical Japanese dish but katsu currys are popular in Japan and closer to home too, especially at a certain Asian chain restaurant... My take on the katsu curry is a lighter, more summery dish - it still has the katsu flavour but won't leave you in a carb-slump at 3pm if you have this for lunch. I've replaced the rice with butternut squash noodles and the meat with roasted aubergine for a tasty mix of flavours, texture and colour.
Ingredients (for 2):
Pack of butternut squash noodles (or spiralise your own!)
Half a cucumber
1 Little gem lettuce
Picked ginger (Waitrose world foods aisle or Japanese supermarkets)
Goldfish Japanese Style Curry Sauce (I used a quarter of the pack)
1. Start by slicing the aubergine into half-centremetre slices. Lay out on a chopping board, cover with a sprinkle of salt and leave for 20 minutes to remove some of the moisture. Place the slices on a baking sheet lined with baking parchment and bake at 150 degrees for 30 minutes, turning half way through (check regularly that the slices aren't burning).
2. While the aubergine is cooking, make up the sauce by mixing with boiling water (1 part sauce to 4 parts water) and simmering in a saucepan until thickened.
3. Chop up the little gem lettuce and line the bottom of your bowls. Heat the butternut squash noodles through and arrange with the aubergine slices, cucumber and picked ginger.
4. Add the warm katsu sauce and serve with a side of extra cucumber strips for dipping. Eat with chopsticks!
Goldfish are giving away a set of curry sauces to one reader (UK only) - just fill in the Rafflecopter form below...
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