CauliShoots Katsu Curry

Full of flavour this Katsu curry would make a fabulous lunch or equally tasty midweek supper.

Serves: 2
Preparation time: 10 minutes
Cooking time: 30 minutes

You’ll need

For the sauce
1 tbsp vegetable oil
1 onion, chopped
2 cloves of garlic, peeled but whole
1 carrot, chopped
2 tsp ground cumin
2 tsp garam masala
1 tsp turmeric
1 tbsp plain flour
400ml vegetable stock
1 tbsp soy sauce
1 tsp sugar

For the katsu
1 tbsp cornflour
Salt and pepper, to taste
200g panko breadcrumbs
250g CauliShoots
Vegetable oil

To serve
Thai sticky or sushi rice
Salad leaves
Radish, thinly sliced
Spring onion, thinly sliced
Black sesame seeds

What to do

Heat the oil in a saucepan or wok on a medium heat and add the onion, garlic, and carrot. Cook for 8-10 minutes until soft and starting to caramelise.

Add the spices and the flour, cook for 2 minutes, then add the stock, soy sauce and sugar. Stir to get rid of any lumps then turn the heat down so it’s simmering gently. It needs to thicken but still be a pouring consistency, so if it thickens too much, add a little more stock.

Meanwhile put a large pan of water on to boil and cook the CauliShoots for 2-3 minutes until just tender.

In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Place the breadcrumbs in another bowl. Dip the CauliShoots into the cornflour mixture and then the breadcrumbs. Repeat the process to ensure the CauliShoots are well coated.

Heat about 5cm of vegetable oil in a deep-frying pan. Once sizzling add the CauliShoots and cook for 4-5 minutes on each side until golden.

Using a stick blender, blitz the curry sauce to a smooth consistency.

Warm the rice and divide between bowls. Serve the katsu CauliShoots alongside with the curry sauce, salad, and radishes. Sprinkle with the spring onion and black sesame seeds to finish.

Recipe courtesy of CauliShoots

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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