CAULIFLOWER KATSU CURRY

Cauliflower katsu curry image

Try this veggie take on a katsu curry with cauliflower steaks. Marinading the cauli in lime, garlic and coconut creates various levels of vibrant flavour

Provided by Liberty Mendez

Categories Dinner

Time 1h25m

Yield Serves 4-6

Number Of Ingredients 24

Ingredients

400ml coconut milk
2 limes, juiced, plus lime wedges to serve
2 garlic cloves, finely chopped
2 medium cauliflower
200g plain flour
200g panko breadcrumbs
coconut oil for drizzling
400g cooked brown basmati rice, to serve
coriander leaves, to serve (optional)
2 carrots, peeled into ribbons using a vegetable peeler
400g can chickpeas, rinsed and drained
½ tsp cumin seeds
100ml cider vinegar
2 tbsp caster sugar
1 tbsp coconut oil
2 onions, roughly chopped
2 carrots, roughly chopped
1 celery stick, optional
3 garlic cloves, finely chopped
25g ginger, peeled and finely chopped
2 tbsp mild or medium curry powder
1 tsp ground turmeric
400ml coconut milk
1 lime, juiced

Steps:

Start by making the pickled salad. Tip all the ingredients into a pan with 1 tsp sea salt and bring to the boil over a medium heat. Remove from the heat, tip into a bowl and cover until needed.
Combine the coconut milk, lime juice, garlic and 2 tsp salt in a wide, deep dish to make a marinade. Cut two 2.5cm steaks from the middle of each cauliflower, slicing through the central stalk so they hold together. Place the steaks and any large florets into the marinade, rubbing it in so they're well-coated. Cover and leave at room temperature until needed. The steaks can be put in the marinade up to 2 hrs ahead.
Heat the oven to 220C/200C fan/gas 7. Sprinkle the flour onto a plate and the breadcrumbs onto another. Shake off any excess marinade from the cauliflower steaks, place in the flour and turn to coat evenly. Return the steaks to the marinade, then turn to coat in the breadcrumbs. Arrange on a baking tray lined with baking parchment and drizzle with a little coconut oil. Bake for 35-40 mins until browned, turning over halfway through the cooking time.
Meanwhile, make the sauce. Heat the oil in a large saucepan over a medium heat and fry the onions, carrots and celery (if using) for 8-10 mins until softened. Boil the kettle, then add the garlic, ginger, curry powder and turmeric to the fried veg and stir for 2-3 mins. Pour in the coconut milk, lime juice and 100ml hot water from the kettle. Season, reduce the heat to low and simmer for 20 mins.
Blitz the sauce until smooth using a hand blender, or a jug blender. If it's too thick, add a little more water. Season and keep warm. Drain the salad, discarding the pickling liquid.
Divide the rice between plates, then top with the curry sauce and katsu cauliflower. Serve with the pickled salad, plenty of lime wedges for squeezing over, plus a sprinkling of coriander and a grinding of black pepper, if you like.

Nutrition Facts : Calories 672 calories, Fat 27 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 3 milligram of sodium