Bang Bang Cauliflower Katsu Curry Recipe

Bang Bang Cauliflower Katsu Curry Directions

1. 1

   Prepare the Rice

   Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

2. 2

   Roast the Red Pepper

   Preheat the oven to 400°F (200°C). Cut the red bell pepper in half, remove seeds, and place it on a baking sheet. Roast in the oven for 20-25 minutes until the skin is blistered and charred. Remove from the oven and let cool before peeling off the skin. Chop and set aside.

3. 3

   Prepare the Slaw

   In a large bowl, combine shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, and a pinch of salt and pepper. Toss well and set aside.

4. 4

   Prepare the Cauliflower

   Cut the cauliflower into bite-sized florets. In three separate bowls, place flour, beaten egg, and panko breadcrumbs mixed with curry powder. Dip each cauliflower floret first in flour, then in egg, and finally coat with panko.

5. 5

   Fry the Cauliflower

   In a large skillet, heat vegetable oil over medium heat. Once hot, fry the coated cauliflower in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

6. 6

   Make the Curry Sauce

   In a saucepan, heat coconut milk and add salt, pepper, and additional curry powder to taste. Simmer for 5-7 minutes.

7. 7

   Serve

   On a plate, serve a scoop of roasted red pepper basmati rice, top with crispy cauliflower katsu, drizzle with curry sauce, and serve alongside the slaw.