Recipe: Cauliflower Kastu Curry

This veggie version of a Katsu curry will have you switching from team meat to team veggie!

Serves 2
(COOKING + PREP TIME 45 MIN)

• 1 cauliflower
• 1 egg
• Flour
• Panko bread crumbs
• 2 portions of basmati rice (half a mug)
• 1 large carrot
• 1 large white onion
• 4 cloves of garlic
• 1 tbsp of medium curry powder
• 1 tsp of garam masala
• 1 Heaped tbs of flour
• Salt + Pepper
• 600ml of veggie stock
• Soft salad leaves
• 100ml of oil for frying

Method

• Start but cutting up the onion into thinnish slices, then chop the carrot, slice the garlic and fry in a saucepan with 2 glugs of olive oil for about 7-8 minutes on medium/low heat so the onion is translucent and soft. Then add the garlic and fry for a further minute. Add the curry powder, garam masala and the flour. Mix well so all the ingredients are covered.
• Slowly add the veggie stock into the pan, mixing as you pour o the flour does not clump up. Then once all the stock has been added bring the mixture to a simmer and cook for 20-25 minutes until the sauce has thickened.
• While the curry sauce is thickening, cook the rice – half a mug of rice to a mug of water. Then bring to the boil, turn down the temperature to very low and cover with a lid – cook for 15 minutes.
• For the cauliflower – take off the leaves and carefully discard of the root, then slice 2cm thick steaks, using the middle part of the cauliflower. Try and cut 4 steals if it is a large cauliflower, (or cut the steaks around 1cm thick).
• Crack the egg into a bowl and whisk and place on a small plate. Place the breadcrumbs onto a plate and the flour on its own plate. Once you have all these plates organised its time to bread crumb the cauli steaks.
• Start by covering them in flour (one at a time) then place the steak in the beaten egg. Then cover the steak well in the Panko breadcrumbs. In a non stick pan add enough olive oil to create a shallow fry. Cook the cauli steaks and on each side for 3-4 minutes until nice and golden on each side, on a medium heat. Check with a knife to make sure the steaks are cooked.
• With the curry sauce, use a hand held blender to mix to a smoother consistency, now it is up to you whether you like the sauce extremely smooth or a bit chunky, so wiz to your liking.
• Fluff up the basmati rice, place the cauli steaks on top of the rice and then pour over that wonderful curry sauce.

@manons_cuisine_

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