Cauliflower katsu curry
- Liberty Mendez
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Serves 4-6
More effort
Prep: 45 mins
Cook: 40 mins
A star rating of 3 out of 5.5 ratingsRate
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Try this veggie take on a katsu curry with cauliflower steaks. Marinading the cauli in lime, garlic and coconut creates various levels of vibrant flavour
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400ml coconut milk
-
2 limes
juiced, plus lime wedges to serve
-
2 garlic cloves
finely chopped
-
2 medium cauliflower
-
200g plain flour
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200g panko breadcrumbs
-
coconut oil
for drizzling
-
400g cooked brown basmati rice
to serve
-
coriander leaves
to serve (optional)
For the pickled salad
-
2 carrots
peeled into ribbons using a vegetable peeler
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400g can chickpeas
rinsed and drained
-
½ tsp cumin seeds
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100ml cider vinegar
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2 tbsp caster sugar
For the curry sauce
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1 tbsp coconut oil
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2 onions
roughly chopped
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2 carrots
roughly chopped
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1 celery stick
optional
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3 garlic cloves
finely chopped
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25g ginger
peeled and finely chopped
-
2 tbsp mild or medium curry powder
-
1 tsp ground turmeric
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400ml coconut milk
-
1 lime
juiced
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Nutrition: Per serving
-
kcal672
-
fat27g
-
saturates20g
-
carbs83g
-
sugars17g
-
fibre13g
high
-
protein17g
-
salt3g
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Method
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step 1
Start by making the pickled salad. Tip all the ingredients into a pan with 1 tsp sea salt and bring to the boil over a medium heat. Remove from the heat, tip into a bowl and cover until needed.
-
step 2
Combine the coconut milk, lime juice, garlic and 2 tsp salt in a wide, deep dish to make a marinade. Cut two 2.5cm steaks from the middle of each cauliflower, slicing through the central stalk so they hold together. Place the steaks and any large florets into the marinade, rubbing it in so they’re well-coated. Cover and leave at room temperature until needed. The steaks can be put in the marinade up to 2 hrs ahead.
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step 3
Heat the oven to 220C/200C fan/gas 7. Sprinkle the flour onto a plate and the breadcrumbs onto another. Shake off any excess marinade from the cauliflower steaks, place in the flour and turn to coat evenly. Return the steaks to the marinade, then turn to coat in the breadcrumbs. Arrange on a baking tray lined with baking parchment and drizzle with a little coconut oil. Bake for 35-40 mins until browned, turning over halfway through the cooking time.
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step 4
Meanwhile, make the sauce. Heat the oil in a large saucepan over a medium heat and fry the onions, carrots and celery (if using) for 8-10 mins until softened. Boil the kettle, then add the garlic, ginger, curry powder and turmeric to the fried veg and stir for 2-3 mins. Pour in the coconut milk, lime juice and 100ml hot water from the kettle. Season, reduce the heat to low and simmer for 20 mins.
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step 5
Blitz the sauce until smooth using a hand blender, or a jug blender. If it’s too thick, add a little more water. Season and keep warm. Drain the salad, discarding the pickling liquid.
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step 6
Divide the rice between plates, then top with the curry sauce and katsu cauliflower. Serve with the pickled salad, plenty of lime wedges for squeezing over, plus a sprinkling of coriander and a grinding of black pepper, if you like.
Recipe from Good Food magazine, January 2022
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A star rating of 3 out of 5.5 ratings
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