This Japanese recipe is an amazing option when you are craving take-out food on a weekday. Our Katsu Curry is made with simple ingredients and it tastes delicious. There are many reasons why we love this dish: it is easy to make, you can make a batch of the sauce and freeze it for another day, you can have it with rice, noodles or even potatoes and the whole family can enjoy it.
If you are cooking for the whole family, including toddlers or kids, you may want to check our Katsu Curry for the little ones. Our toddler Luca loves Katsu Curry, it’s mild, comes with crunchy bites from the cauliflower and he can have it with rice or rice noodles.
- Use homemade stock. The taste you get from homemade stock is difficult to get from a cube or shop-bought pack. We always have some in our freezer as we make a batch every second week. If you need a simple recipe for a homemade stock you can have a look at the recipe here: Easy Homemade vegetable stock. You can always use a stock cube if you do not have homemade stock ready.
- Cook the sauce with good quality curry powder. To make a good Katsu Sauce, you will need a good quality curry powder. Otherwise, it may give your sauce a strong aftertaste.
- To save some time, bread the cauliflower first, leave it baking in the oven and while it’s baking, you can prepare the sauce.
- To bread the cauliflower, use fine breadcrumbs. In our pantry, we always have “Quelitas”, local biscuit crumbs that make your coatings crunchier and tastier. You can use any type of fine breadcrumbs, or just make your own with a food processor.
- Make some extra sauce to freeze for another day. This is a perfect meal to have in the freezer for a quick meal during busy weekdays.
Our cauliflower nuggets are easy to prepare and are really scrumptious. Our toddler is not a big fan of cauliflower but loves cauliflower nuggets. Do not worry, they are quite healthy: cauliflower, egg, breadcrumbs and baked in the oven. To make this vegan, use an egg substitute. We recommend 2 tbsp ground flax and 6 tbsp water mixed together. Looking for more recipes to use cauliflower? Check our Vegan Korma with Cauliflower.
Katsu Curry with Cauliflower Nuggets
- 1 onion diced
- 2 garlic cloves diced
- 1 carrot diced
- 2 to 3 cm ginger diced
- 2 tablespoon curry powder
- 1 teaspoon turmeric powder
- 400 ml homemade stock
- 1 tablespoon flour
- 100 ml coconut milk
- 2 teaspoon soy sauce
- 1 teaspoon honey or maple syrup
- 1 Head of cauliflower cut into florets
- Bread crumbs
- 2 eggs for vegans use an egg substtitute
- Heat 1-2 tbsp of oil in a pan on medium heat and add the onion, carrot, garlic and ginger. Stir and cook for 5-6 minutes until the onion starts to soften. Add the curry and turmeric and cook for another minute.
- Add the flour and then pour in the vegetable stock a bit at a time while constantly mixing. Let it simmer for 10-15 minutes or until the carrot has softened.
- Add the coconut milk, soy sauce and honey or maple syrup and transfer the sauce to a blender. Blend until you have a smooth consistency.
- Prepare the bread crumbs in a bowl and whisk the eggs in a separate bowl. Dip the cauliflower florets first in the egg and after in the bread crumbs so it covers the whole floret and repeat for the rest of the cauliflower.
- Place the breaded cauliflower in an oven tray with a little bit of oil. Cook in the oven for around 30 minutes at 180C. Before taking it out, make sure the cauliflower is cooked inside and crispy on the outside.
For more hearty recipes, check our Vegan Chili Sin Carne