Cauliflower Katsu Curry

Cauliflower Katsu Curry

A combination of a rich, spicy and satisfying Japanese curry with a crispy golden panko coated cauliflower makes for one of Japan’s most popular comfort dishes.

  • 30 mins
  • Easy
  • Mains
  • 1-2 Servings


To make curry sauce:
Finely chop 1/2 large onion.
Drizzle some oil to the pan.
Add the chopped onion and fry on low heat until slightly browned.
Add 600-800ml water and stir.
Bring to the boil.
Add 100g (1 pack) curry block.
Stir until melted and thick.


To make cauliflower katsu:
Cut cauliflower into 2cm thick slices.
Slice cauliflower into two 2cm stakes. Keep the florets attached to the core.
Season the cauliflower with salt & pepper.
Dust it with flour, dip in egg and finally coat in panko.
Heat some oil in a pan.
Oil is ready when sprinkling some panko sizzles.
Slowly lower cauliflower into the oil.
Fry for about 5 mins or until cooked through.

To serve:
Add curry sauce to plated steamed rice.
Top with cauliflower.
Serve with beans or peas.

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