Heat 2 tbsp oil in a large, deep frying pan over a medium-low heat and cook the onions and carrots for 15 mins until starting to soften.

Add the garlic, ginger and curry powder and cook for 2 mins more, or until fragrant. Pour in the soy, maple syrup and coconut milk, then swill out the coconut can with a splash of water and pour that in, too.

Bring to the boil, then reduce the heat and bubble for 10-15 mins until thickened. Season. Blitz until smooth using a hand blender. The sauce can will keep chilled for up to two days. Leave to cool first. Reheat until piping hot. Keep warm over a low heat.

Heat the remaining oil in a medium frying pan over a medium-high heat. Mix the cornflour with just enough water to make a slurry. Tip the breadcrumbs onto a shallow plate. Dunk the aubergine slices in the slurry, then the breadcrumbs, coating well on both sides. Fry the aubergine slices in the hot oil for 3-4 mins on both sides until golden and crisp, then remove from the pan using a slotted spoon and drain on kitchen paper. Season with salt.

Cook the lentil noodles following pack instructions, then divide between two bowls. Top with the sauce, aubergine slices, spring onion and pickled ginger, if using.