Cauliflower katsu curry
Serves: 2, easily doubled
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Cauliflower katsu curry
Use a shortcut spice paste to rustle up this flavoursome curry in no time
Serves: 2, easily doubled
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
518Kcal
Fat
20gr
Saturates
7gr
Carbs
69gr
Sugars
14gr
Fibre
7gr
Protein
12gr
Salt
1.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- ½ cauliflower, cut into florets (about 350g)
- 1½ tbsp vegetable oil
- 120g basmati rice
- ½ x 190g jar Inspired to Cook Katsu Curry Spice Paste
- ½ x 400g tin lighter coconut milk
- 2 spring onions, thinly sliced
- 1 tsp black or white sesame seeds
Step by step
- Put a baking tray in the oven and preheat it to 220°C, fan 200°C, gas 7. Toss the cauliflower floretswith the oil, season and put on the preheated tray. Roast for 22-25 minutes or until tender and charred.
- Meanwhile, add the rice to a saucepan and pour over 250ml cold water. Bring up to a simmer, stir, cover with a lid and cook on a very low heat for 10-12 minutes until the water has been absorbed. Remove from the heat and set aside, covered.
- Next, add the spice paste to a saucepan and cook out for 2 minutes on a medium heat. Whisk in the coconut milk and simmer for 5 minutes.
-
Stir the roasted cauliflower into the katsu sauce. Fluff up the rice with a fork and divide between shallow bowls. Top with the cauliflower curry and scatter with the spring onions and sesame seeds.Waste notUse the whole tin of coconut milk and the whole jar of katsu curry spice paste to make double the sauce; chill for up to 3 days or freeze for another meal. Spoon it over breaded chicken escalopes or stir through pan-fried tofu and veg.
