Katsu Curry with Cauliflower Nuggets
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
495 kcal
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Course
Main Course
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Cuisine
Japanese
Katsu Curry with Cauliflower Nuggets
Description
The recipe transforms cauliflower florets into nuggets by dipping them in a seasoned batter of flour, spices, and plant-based milk, then coating with fine breadcrumbs before baking. Baking at 350°F for about 40 minutes yields crunchy exterior and tender cauliflower within. Flipping halfway ensures even cooking.
The katsu curry sauce is prepared by sautéing aromatics—onion, carrot, garlic, and ginger—with curry and turmeric powders, adding flour for thickening, and then incorporating homemade stock and coconut milk. Soy sauce and honey balance the sauce with savory and subtle sweetness. Cooking until the sauce thickens completes the preparation.
The dish highlights textural contrast between the crunchy cauliflower nuggets and the smooth, aromatic curry sauce. It's a vegetarian take on the traditional katsu curry pairing, suitable for serving on its own or with rice.
Ingredients
Cauliflower nuggets:
- 1 cauliflower head
- 1 cup all-purpose flour
- ½ teaspoon black pepper
- salt a pinch
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 cup plant-based milk unsweetened
- 2 cups bread crumbs fine
Katsu Sauce:
- 1 onion diced
- 2 garlic diced, cloves
- 1 carrot diced
- 2 to 3 cm ginger diced
- 2 tablespoon curry powder
- 1 teaspoon turmeric powder
- 400 ml stock homemade
- 1 tablespoon flour
- 100 ml coconut milk
- 2 teaspoon soy sauce
- 1 teaspoon honey or maple syrup
Instructions
Cauliflower Nuggets
- Preheat the oven to 180Cº / 350Fº.
- Cut the cauliflower into florets. In a big bowl, mix the flour, pepper, salt, coriander and cumin powder. Add the plant-based milk and whisk until you have a uniform batter.
- Dip the cauliflower florets into the batter until they are fully coated. In a separate bowl, add the fine breadcrumbs and dip each cauliflower floret into the bread crumbs until perfectly coated. The results will be better if you bread the florets with the breadcrumbs one by one even if it takes a bit longer.
- Place the cauliflower on a baking tray and bake for about 40 minutes. Flip the cauliflower halfway to ensure that it cooks perfectly on both sides.
Katsu Curry Sauce
- While the cauliflower nuggets are baking, 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Sodium | 1056mg | 44% |
| Potassium | 907mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 3040IU | 61% |
| Vitamin C | 78mg | 87% |
| Calcium | 271mg | 27% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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