Cauliflower Katsu Curry


A healthy, vegetarian curry full of flavour.

Allergens: Contains eggs, gluten


  • Ingredient
  • Amount
  • Cauliflower
  • 2-4
  • Plain flour
  • 3/4 cup
  • Breadcrumbs
  • 1 cup
  • Eggs, lightly whisked
  • 2
  • Jasmine rice
  • 2 cups (rice cooker cup measure)
  • Onion, finely diced
  • 1
  • Garlic, grated
  • 1 clove
  • Thumb sized piece of ginger
  • 1
  • Carrot, cut into small cubes
  • 1
  • Coriander
  • 1 bunch
  • Olive oil
  • 1 tbsp.
  • Garam masala
  • 1 tsp.
  • Medium curry powder
  • 1 tsp.
  • Turmeric
  • 1 tsp.
  • Plain flour
  • 2 heaped tbsp.
  • Lime, sliced into wedges
  • 1


  1. Put rice into rice cooker cover with water to level 2 on the bowl and press cook.
  2. Slice cauliflower in 6 thick slices.
  3. Place the flour, breadcrumbs, and eggs into 3 separate bowls.
  4. Roll the cauliflower into the flour then dip in the eggs and finally into the breadcrumbs pushing down firmly.
  5. Place the crumbed cauliflower onto a tray, drizzle with olive oil then place in the oven and cook till golden and cooked through. Approx. 45mins.
  6. Place a saucepan onto med/low heat, pour in a small amount of oil then add the onion, garlic, ginger, carrot, and coriander stalks and cook for 10 minutes or until starting to caramelise, stirring regularly.
  7. Stir in the flour and spices and cook for a minute then add 800mls of boiling water and simmer slowly until sauce has reduced, stirring occasionally.
  8. When cauliflower is cooked and the sauce has reduced, place a cup of cooked rice into the base of the service container, position the cauliflower over the rice then pour some sauce over the cauliflower.
  9. Garnish with a lime wedge and a small sprig of coriander ready for service.

Serves: 6