Cauliflower Katsu Curry
Green
Crispy breadcrumb-coated cauliflower served with a vibrant flavoured curry sauce.
Ingredients
- Ingredient
- Amount
- Cauliflower
- 2 medium
- Plain flour
- 3/4 cup + 2 tablespoons
- Breadcrumbs
- 1 cup
- Eggs, lightly whisked
- 2
- Jasmine rice, uncooked
- 1 1/2 cups
- Onion, finely diced
- 1 medium
- Garlic, peeled and finely diced
- 1 clove
- Ginger, peeled and grated or finely diced
- 1 tablespoon
- Carrot, cut into small cubes
- 1 medium
- Coriander, finely diced
- 1 bunch
- Olive oil
- 1 tablespoon
- Garam masala
- 1 teaspoon
- Medium curry powder
- 1 teaspoon
- Turmeric
- 1 teaspoon
- Boiling water
- 800 millilitres
- Lime, sliced into wedges
- 1 medium
Method
- Preheat the oven to 180C.
- Cook the rice according to the packet instructions.
- Cut each cauliflower evenly into 3 thick slices.
- Place 3/4 cup flour, breadcrumbs and egg into 3 separate bowls. Coat each piece of cauliflower with flour. Dip each piece into the egg and cover evenly with breadcrumbs.
- Place the crumbed cauliflower pieces onto a tray and drizzle with 2 tablespoons oil. Put into the oven and cook for about 45 minutes, until golden brown and cooked through.
- Put a saucepan over medium heat and add the remaining oil. Add the garlic, ginger, onion, carrot and coriander stalks and cook stirring regularly for 10 minutes, until they are soft and the onion starts to look transparent.
- Add 2 tablespoons flour, garam masala, curry powder and turmeric and cook for 1 minute, stirring regularly. Add 800 millilitres of boiling water and turn heat to low. Simmer for 15 minutes, stirring occasionally until the sauce has reduced (thickened).
- To assemble, evenly divide the cooked rice between 6 bowls. Top with a slice of cooked cauliflower. Pour over some curry sauce and garnish with a lime wedge and a sprinkle of coriander.