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Katsu Curry with Cauliflower Nuggets
4.8 from 87 votes

Katsu Curry with Cauliflower Nuggets

This Katsu Curry pairs crispy baked cauliflower nuggets coated in a spiced batter and breadcrumbs with a homemade katsu-style curry sauce. The sauce includes vegetables, curry powder, and coconut milk, creating a thick, flavorful curry to complement the crunchy nuggets.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 495 kcal
Course: Main Course
Cuisine: Japanese

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
    Cup of Yum
  1. Preheat the oven to 180Cº / 350Fº.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 495

% 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.