Cauliflower Katsu Curry with Wok Fried Vegetables
Vegan Cauliflower Katsu Curry
Ingredients
- 300g Cauliflower (cut into small florets)
- 2 tbsp Cornflour
- 8 tbsp Panko breadcrumbs
- 2 tsp Curry powder (mild)
- 400ml Sunflower oil
Curry Sauce
- 1 tbsp Sunflower oil
- 1 Carrot (roughly chopped)
- 1 Onion (roughly diced)
- 2cm Fresh ginger (grated)
- 2 Garlic cloves (crushed)
- 1 tbsp Curry powder (mild)
- 400ml Coconut milk
- 1 tsp Cornflour
- 2 tsp Soy sauce (light)
- 1 tsp Maple syrup
Wok Fried Vegetables
- 50g Tenderstem broccoli
- 50g Baby corn (cut into quarters)
- 100g Mushrooms (sliced)
- 40g Mangetout (cut in half vertically)
- 1 tbsp Sunflower oil
- 2 tbsp Soy sauce (light)
- 1 tbsp Soy sauce (dark)
- 1 tbsp Chilli flakes (optional)
To Serve
- 100g Basmati rice
- 1 Red chilli (diced)- optional
- 2 Spring onions (sliced)
- Handful Sesame seeds (optional)
- Handful Red chilli flakes (optional)
Instructions
- Whisk the cornflour with 8 tablespoons of hot water in a bowl. Mix the panko breadcrumbs with the curry powder and a pinch of salt and pepper in another bowl and put on a plate. Dip each cauliflower floret into the cornflour and water, then into the breadcrumbs until fully coated. Set aside for later.
- Heat 1 tablespoon of sunflower oil in a wok or large pan to a high heat. Add the carrot, onion and ginger and cook for 3 minutes stirring continuously. Add the garlic and curry powder and cook for 1 minute.
- Reduce the heat to medium and add the cornflour and coconut milk. Season to taste. Stir and cook for 10 minutes, then add the soy sauce and maple syrup.
- Place in blender and blend until smooth. Put in a saucepan on a very low heat to keep warm.
- Add the oil to a small pan and shallow fry the cauliflower, turning frequently with tongs for 5-6 minutes until golden brown and crispy. Place on kitchen paper to remove any excess oil.
- Heat 1 tbsp sunflower oil in a wok over a high heat. Add the soy sauce, chilli flakes (optional), broccoli, mangetout, baby corn and mushrooms and stir-fry for 3-4 minutes.
- Place the curry sauce in the bottom of a large bowl or on a plate, alongside basmati rice. Plate the cauliflower on top of the curry sauce and the wok fried vegetables in the middle of the bowl. Scatter with spring onions, diced red chillies (optional), a handful of sesame seeds and chilli flakes (optional).