Cauliflower Katsu Curry
The cauliflower is cut into slices through the core, dredged in flour, eggs/plant based milk, and breadcrumbs until evenly coated. Pan fried and served with a creamy homemade katsu curry sauce.
- No eggs? Use milk/plant based milk instead.
- No onion? Try with shallot instead.
- No garlic or ginger paste? Use fresh grated ginger and garlic.
- No coconut sugar? Use any brown sugar.
- No soy sauce? Use tamari, coconut aminos, 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
For the 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
- Cut the cauliflower through the core into 2 large vertical slices. You can use more if you want to make more steaks or keep the rest of the cauliflower for another recipe (like this one).
- Dredge (dip) the cauliflower slices in flour, then in beaten eggs/plant based milk, and finally in panko breadcrumbs. Repeat, start in the flour, then dredge in eggs and finish in breadcrumbs. This will create a nice crispy thickness around the cauliflower.
- Preheat the oven to a very low temperature, just to get it warm. In a large frying pan, heat about 1 cm in depth of vegetable oil. 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.
- In a small saucepan, heat the oil 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 out your spices for a minute, add the flour and cook out for another minute.
- Add the coconut sugar, coconut milk, soy sauce, tomato puree 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. If you wish to freeze the dredged cauliflower, do it before cooking. Then defrost and fry when ready to eat.
Serve with rice, wilted leafy greens and red onion pickles.