Preheat the oven to 200 degrees Celsius.
Start by making the squash. Dip the slices into egg and immediately into the breadcrumbs. Repeat this step if the breadcrumb coating is a bit thin. Once coated, place on a baking tray and spray with oil. Cook for 20 - 25 minutes until golden brown, turning half way through.
To cook the rice, place twice as much water as rice by volume (one cup of rice, two cups of water) into a saucepan, bring to the boil and simmer with the lid on for 15 - 20 minutes. Turn the heat off and leave in the pan with the lid on until ready to serve.
Meanwhile, make the sauce. Add chopped onion and carrots to oil on a medium heat and cook until the carrots are softening and the onions are beginning to turn golden brown (about 15 minutes).
Add the garlic, ginger, curry powder and turmeric and mix well, stirring and frying for a few minutes until fragrant.
Add the flour and stir for a few minutes. Add one ladle full of stock at a time, stirring well, until any lumps in the flour dissolve.
Once the stock is added and the mixture is smooth, add the creamed coconut, brown sugar or honey and soy sauce. Stir until all dissolved.
Use a blender (upright or a stick blender) to puree the onion and carrots.
Serve with rice, squash, and curry sauce. Garnish with some chopped coriander.