Cauliflower Katsu Curry
This vegetarian katsu curry recipe will become a family favourite in no time!
The cauliflower is cut into slices through the core, dredged in flour, eggs (any milk you like), and coated in breadcrumbs. Then it's pan-fried and served with a creamy katsu curry sauce.
Substitute:
- No eggs? Use any milk you like instead.
- No garlic or ginger paste? Fresh grated ginger and garlic will work.
- No coconut sugar? Use any brown sugar.
- No soy sauce? Use tamari, Maggi sauce or miso paste instead.
- No hot chilli sauce? Try with chilli flakes instead.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
For the cauliflower:
1 Cauliflower
70 g Plain flour
3 Eggs (or 200 ml plant based milk)
90 g Panko breadcrumbs
Vegetable oil (for cooking )
For the katsu curry sauce:
2 tbsp Olive oil
1 Onion (chopped )
1 tbsp Ginger paste
1 tsp Garlic puree
1 tsp Curry powder
1 tsp Garam masala
1 tsp Ground turmeric
1 tbsp Tomato puree
1 tbsp Plain flour
1 Can coconut milk (400 g )
3 tsp Soy sauce
1 tbsp Coconut sugar
1 tbsp Hot sauce
Recipe:
- Cut the cauliflower through the core into 2 large vertical slices. Want to make more steaks? Just cut more slices – or keep the cauliflower for another recipe (like this one).
- Dip the cauliflower slices in flour, then in beaten eggs or milk, and then in the breadcrumbs, then repeat. This will create a nice crispy crust around the cauliflower.
- Preheat the oven to a very low temperature, just to get it warm. Heat about 1 cm vegetable oil in a large frying pan. Carefully lower the cauliflower slices in, and fry for about 4-5 minutes on each side, until golden brown all over. Do this in batches, and keep the cooked cauliflower in the warm oven while the other slice is cooking.
- Heat more oil in small saucepan, and add the onion, garlic and ginger. Fry for 2-3 minutes over medium heat until softened, then add the curry powder, garam masala and ground turmeric. Cook for a minute, add the flour and cook for another minute.
- Add the sugar, coconut milk, soy sauce, tomato purée and hot chilli sauce. Stir to combine and simmer for 10 minutes, or until the sauce has reduced and thickened.
- To serve, add the sauce first and top with the cauliflower slices. Enjoy!
How to store
Store in the fridge for up to 3 days. You can store the katsu sauce in the freezer for up to 1 month. Want to freeze the cauliflower? Do it before cooking, then defrost and fry when you're ready to eat it.
Leftovers
Serve with rice, wilted leafy greens and red onion pickles.
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