food + drink recipes

Cauliflower Kastu Curry

Veggie katsu curry at home - Yes please!

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

Serves 2

  • 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


  • 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.




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