Cauliflower Kastu Curry
This veggie version of a Katsu curry will have you switching from team meat to team veggie!
(COOKING + PREP TIME 45 MIN)
- 1 cauliflower
- 1 egg
- ?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 your onion into thinnish slices, chop the carrot, slice the garlic and fry in a pot 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 and mix well so all the ingredients are covered.
- Then slowly add the veggie stock into the pot and mixing it as you pour, so the flour does not clump up, then once all the stock has been added bring the mixture to a simmer cook for 20-25 minutes until the sauce has thickened.
- Whilst the curry sauce is thickening cook the rice to the packet instructions, should be half a mug of rice to a mug of boiled water, then bring to the boil in a pot, turn down the temperature to very low and cover with a lid and 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 if it is a large cauliflower, if it isn’t then cut the steaks around 1cm thick.
- Crack the egg into a bowl and whisk and place on a small plate, also place the breadcrumbs and flour on their own plates. Once you have a all these plates organised its time to bread crumb the cauli steaks.
- Start by covering them in flour (easier done one by one) then place in the beaten egg and then cover well in the panko breadcrumbs. In a non stick pan add enough olive oil to create a shallow fry, place in the cauli steaks and cook on each side for 3-4 minutes until nice and golden on each side, the temp of the pan should be medium heat. Check with a knife once you have taken the steaks out whether they 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, lay over the caulk steaks and then pour over that wonderful curry sauce. Enjoy!!