Cauliflower Katsu Curry and Rice
This simple cauliflower katsu curry is a tasty meat-free twist on a classic dish. Crispy cauliflower bites are served with fluffy rice, stir-fried vegetables, and a rich, flavourful curry sauce. It’s easy to make, full of flavour, and perfect for a comforting dinner.
Cook time: 20 minutes
Recipe serves: 4
Ingredients
1x Cauliflower
80g Plain flour
3x Eggs (whisked)
150g Panko breadcrumbs
10g Indian curry powder
400ml Chinese curry sauce made from powder or paste
1x Pak choi
1x Pack of baby corn
3x Spring onions
5g Fresh coriander
1x Red chilli
4x Portions boiled rice
The method
1. Prepare the cauliflower into florets, then dip them into the whisked egg, followed by the flour and then back into the egg mixture again before you coat in breadcrumbs. Retain the florets to one side.
2. Make the Chinese curry sauce according to the packet instructions. Then add in the indian curry powder and keep warm.
3. Chop the pak choi, baby corn and coriander, then finely shred the spring onion and chilli.
4. To assemble the dish, deep fry the cauliflower for 2-3 minutes or cook in the air fryer for approximately 7 minutes until crispy.
5. Heat up the boiled rice and quickly fry the pak choi and baby corn. Place the rice in bowls and top with the cauliflower, pak choi and baby corn, pour over the curry sauce and then garnish with spring onion, chilli and coriander.
6. Enjoy!
Cauliflower Katsu Curry and Rice
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Author bio: Mike Wilson is our award-winning Head Chef of the tombola kitchen team. He’s a keen cyclist and likes all sports especially American Baseball. His main passion in life is cooking and he loves creating new dishes at tombola and at home.
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