Crispy Mushroom Katsu Curry

Heat 1 tbsp oil in a pan and fry shallot, garlic, and carrot for 5-7 minutes until softened. Stir in curry powder and heat for 1 min. Add 1 tsp flour and cook for a further 30 seconds. Gradually stir in stock to make a thick sauce. Stir in coconut and bring to a simmer for 3-4 minutes. Remove from heat and use a hand blender to whizz to a smooth sauce; season to taste.

Heat 1cm (¼ in) oil in a frying pan. Dip mushrooms in seasoned flour, then egg, and lastly panko breadcrumbs. Fry for 2-3 minutes until crisp and golden. Drain oil on kitchen paper.

Heat rice according to packet instructions. Serve with breaded mushrooms, sauce and a sprinkling of fresh coriander leaves, if liked.