Cauliflower katsu curry
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4-6
Ingredients
- 400ml coconut milk
- 2 limes, juiced, plus lime wedges to serve
- 2 garlic cloves, finely chopped
- 2 medium cauliflower
- 200g plain flour
- 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
- 400g can chickpeas, rinsed and drained
- ½ tsp cumin seeds
- 100ml cider vinegar
- 2 tbsp caster sugar
For the curry sauce
- 1 tbsp coconut oil
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 1 celery stick, optional
- 3 garlic cloves, finely chopped
- 25g ginger, peeled and finely chopped
- 2 tbsp mild or medium curry powder
- 1 tsp ground turmeric
- 400ml coconut milk
- 1 lime, juiced
Method
- 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.
- 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.
- 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.
- 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.
- 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.
