Easy Cauliflower Katsu Curry

cauliflower katsu curry and spring onions

Easy Cauliflower Katsu Curry

Easy Cauliflower Katsu Curry for a Meat-Free Midweek Meal

5 from 5 votes

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Course: Main Course

Cuisine: Asian

Keyword: cauliflower, curry, Easy Cauliflower Katsu Curry, katsu

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 550kcal

Author: Martin (Dad What Cooks)

Cost: £6

Equipment

1 Large pan

Ingredients

1 Cauliflower Large
3 tablespoon Peanut butter
2 tablespoon Maple syrup
1 tablespoon Plain flour
400 g Coconut milk
1 teaspoon Tahini (sesame paste)
4 cloves Garlic
10 g Root ginger (or 1 teaspoon of ground ginger)
½ teaspoon Salt
2 Carrots Large
1 Green bell pepper Large
1 Brown onion Large
2 tablespoon Curry powder
1 teaspoon Garam masala
2 tablespoon Panko breadcrumbs
40 g Cashew nuts Chopped
3 tablespoon Sunflower oil
1 Pint Vegetable stock (Stock cube and boiling water)

Instructions

Prep the Cauliflower

Preheat the oven to 180℃.
Mix together 2 tablespoon of peanut butter, 1 tablespoon of maple syrup, 1 tablespoon of curry powder, the salt and the tahini paste.
3 tbsp Peanut butter, 2 tbsp Maple syrup, 1 tsp Tahini (sesame paste), ½ tsp Salt, 2 tbsp Curry powder
Strip the leaves off the cauliflower and slice off the base so you have a flat surface to stand it on. Save the leaves for later.
Put some baking paper or parchment on an oven tray and stand the white cauliflower on there.
1 Cauliflower
Paint the paste you have mixed together all over the cauliflower. Then put the cauliflower in the oven for 50 minutes (for a smaller cauliflower) to 1 hour (for a larger cauliflower).

Make the Katsu sauce

In a tablespoon of oil, mix in the chopped onion, pepper and carrot on a medium heat for around 10 to 15 minutes until they have softened a little.
2 Carrots, 1 Green bell pepper, 1 Brown onion, 3 tbsp Sunflower oil
Then stir in the chopped garlic and ginger. Mix in and stir for 1 minute.
4 cloves Garlic, 10 g Root ginger
Stir in the flour. Cook for another 1 minute and then add in the rest of the curry powder (1 tbsp), the rest of the maple syrup (1 tbsp) and the garam masala (1 tsp). Leave to cook in for another 30 seconds.
2 tbsp Maple syrup, 1 tbsp Plain flour, 1 tsp Garam masala, 2 tbsp Curry powder
Pour in all of the stock (1 pint) and stir.
1 Pint Vegetable stock
Shake the tin of coconut milk to mix it up and then pour it all in.
Stir for 30 seconds and then let this come to simmer. Do not let it boil but let it bubble gently. It will be quite watery so allow it to thicken up by simmering for a few minutes (up to 10 to 15 minutes). Keep stirring every so often and don't allow it to burn on the bottom of the pan.
400 g Coconut milk
When finished simmering, take off the heat until your cauliflower is ready.

Prep and cook

Mix the panko breadcrumbs and chopped cashew nuts in a small dish with 1 tablespoon of oil.
2 tbsp Panko breadcrumbs, 40 g Cashew nuts, 3 tbsp Sunflower oil
In an oven proof casserole dish something around (30cm to 40cm square) place the cooked cauliflower in the middle.
Pour the contents of the pan all around it. Then with some of the washed cauliflower leaves, chop them and put in the sauce.
Sprinkle the panko/cashew mix over the top of the roasted cauliflower and on the sauce if you like and then put back in the oven for 10 to 12 minutes until they have crisped up. Serve up and enjoy!

Notes

Simmering times may vary depending on the heat you use on your hob. A medium burner is about right for this pan, not on full blast but not on low - somewhere in the middle. You are looking for a gentle bubble.

Nutrition