Our first ever Veganuary Challenge is shortly coming to an end, and this homemade Vegan Cauliflower Katsu Curry is the last recipe we are sharing as part of it. But rest assured, many more vegan meal ideas will be coming at you soon! And stay tuned for a summary of our vegan January challenge. 😃
This Vegan Cauliflower Katsu Curry is everything: delicious, cosy and a beautiful combination of textures and flavours. The breaded cauliflower is crispy on the outside but soft and tender inside, so it goes well with fluffy rice and crunchy greens; and the creamy, fragrant curry sauce will bring everything together. You only have to prepare it once, and it will become your favourite! 😍
Vegan Cauliflower Katsu Curry
Prep time: 10-15 minutes
Total time: 50-60 minutes
Breaded cauliflower: - 2 large or 4 small cauliflower steaks - aquafaba from 1 tin of chickpeas (this is the viscous liquid you would usually drain) - veg oil for frying - 50g plain flour - 70g breadcrumbs - 1 tsp mild curry powder - salt and pepper to taste
Katsu sauce: - 1 tsp coconut oil - 1 small carrot (sliced) - 1 spring onion (sliced) - 2 cloves of garlic (crushed) - 1 cm fresh ginger (small diced) - 2 tbsp plain flour - 1 tbsp curry powder - 1 tsp garam masala - 1 tbsp yeast extract - 3 tbsp maple syrup - 150 ml of water - salt and pepper to taste
1. Place a large pot with approx. 1,5L water on the hob and bring it to the boil.
2. For the cauliflower steaks, cut the cleaned cauliflower into two, right down the middle. Slice a 2cm thick “steak” next to the core from both halves of cauliflower. If you only have cauliflower florets, or your cauliflower falls apart, don’t worry, these work perfectly as well.
3. Place the cauliflower in the boiling water and cook for about 4-5 minutes, strain and leave it on the side to cool.
4. Heat the coconut oil in a small pan, add the sliced carrot, onion, garlic, and ginger and sauté for a minute. Stir in the flour, spices, and yeast extract, and add the water and the maple syrup. Cook on low heat until the carrot becomes soft, stirring occasionally. Transfer your katsu sauce to a blender or food processor and blend until smooth.
5. For the breaded cauliflower you will need 3 shallow bowls. Add the flour to the first bowl and mix in the spices. Add the aquafaba to the second bowl - aquafaba substitutes the eggs - and finally add the breadcrumbs to the third bowl. Cover your cauliflowers in flour, then coat in aquafaba and then cover in breadcrumbs.
6. Cook both sides of the breaded cauliflower steaks in hot oil until golden.
7. Serve on a bed of Basmati or Yasmine rice with your favourite greens and pour over a generous amount of your homemade Katsu curry sauce.
Tips: If you like your Katsu sauce spicy you can use hot curry or add a touch of chilli.
We served this Vegan Cauliflower Katsu Curry with mange tout but fine green beans or kale work just as well.
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