Prepare the Curry Sauce: Roughly chop the onion, garlic, ginger, and carrot. Heat oil in a pot over medium heat, add the chopped ingredients, and cook until softened, about 5-7 minutes. Add curry and turmeric powders; cook for 1 minute until fragrant. Stir in flour, then gradually pour in vegetable stock. Simmer until the carrot is tender, around 10 minutes.

Blend the Sauce: Carefully transfer the mixture to a blender, adding the coconut milk, soy sauce, and maple syrup. Blend until smooth and creamy, and set aside.

Prepare the Vegetables: Peel and slice the sweet potato and eggplant into rounds. Make sure they are evenly cut for consistent cooking.

Make the Batter: In a bowl, mix the flour, black pepper, salt, coriander, cumin, and plant-based milk until you have a smooth batter. It should be thick enough to coat the vegetables well.

Bread the Vegetables: Dip each sliced vegetable into the batter, allowing excess to drip off. Then, coat them in the mixed breadcrumbs and cornflakes for an extra crispy texture.

Fry or Air-Fry: Heat oil in a skillet over medium-high heat (or use an air fryer). Cook the breaded vegetables until golden brown and crisp, about 3-4 minutes per side.

Serve: Place the crispy vegetables over a bed of steamed rice and generously drizzle with the delicious curry sauce. Garnish with sesame seeds and chopped spring onions for an extra pop of flavor.