Cauliflower Katsu Curry
Green
A healthy, vegetarian curry full of flavour.
Allergens: Contains eggs, gluten
Ingredients
- 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
Method
- Put rice into rice cooker cover with water to level 2 on the bowl and press cook.
- Slice cauliflower in 6 thick slices.
- Place the flour, breadcrumbs, and eggs into 3 separate bowls.
- Roll the cauliflower into the flour then dip in the eggs and finally into the breadcrumbs pushing down firmly.
- 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.
- 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.
- 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.
- 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.
- Garnish with a lime wedge and a small sprig of coriander ready for service.