1. To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté gently for 2 minutes, then throw in the carrots and sweat slowly for a further 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise.
2. Stir in the curry powder and cook for a minute. Slowly pour in the stock and cornflour until combined and whisk thoroughly whilst doing so.
3. Next add in your tamari and bay leaves and bring to the boil, then reduce the heat and simmer for 15 minutes, so the sauce thickens but is still of pouring consistency, finally, pour in your coconut milk.
4. While you are waiting for the sauce to thicken, simply dip your aubergine medallions in the beaten egg and then lightly dust with the rice flour and polenta and season it as desired (I add half of my sesame seeds and Aleppo chilli flakes for extra flavour) and fry on both sides on a medium heat…4 minutes on each side will do the trick but keep an eye on it as it can burn so very easily!

Serving suggestion:  turmeric rice but you can also opt for a light green salad consisting of baby leaf spinach and rocket…delicious!