Make the Coconut Curry Sauce:

• Sauté Vegetables: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chopped onion, carrots, and garlic, and cook for 10 minutes until softened but not browned.
• Add Curry Powder: Stir in the curry powder and a pinch of salt, cooking for 1-2 minutes until fragrant.
• Simmer Sauce: Add the coconut milk and maple syrup, stirring to combine. Simmer gently for 5 minutes.
• Blend Sauce: Transfer the sauce to a blender and blend until smooth. Return to the pan and set aside until ready to serve.

2. Prepare the Aubergine Katsu:

• Prepare Batter: In a bowl, combine the flour, 1/2 teaspoon each of salt and pepper, and water to form a smooth batter. Add more water if the batter is too thick.
• Coat the Aubergine: Dip each aubergine slice into the batter, then coat in panko breadcrumbs. Set aside.
• Heat Oil for Frying: In a saucepan, add vegetable oil until it’s 1-2 cm (0.4-0.8 inches) deep. Heat the oil to about 180°C (356°F).
• Fry Aubergine: Fry aubergine slices in batches of 3-4, cooking for about 4 minutes on each side until golden brown. Place cooked slices on a paper towel to absorb excess oil. Keep warm in a low oven if desired.

3. Serve:

• Heat Sauce: Reheat the coconut curry sauce gently over low heat.
• Plate: Serve the aubergine with jasmine rice, and drizzle with coconut curry sauce. Garnish with sliced spring onion and sesame seeds.