Veggie Katsu Curry with Fullgreen Cauli Rice

Method

1. 1 THE KATSU
2. 2 To make the katsu, simply add the Fullgreen Cauli Rice and all other Katsu Ingredients to a large bowl. Note - don't add the Panko Breadcrumbs or Olive Oil.
3. 3 Mix everything together and allow to 'rest' so the ingredients 'bind' a little better.
4. 4 After a 10 minute rest, make balls out of the mixture in the palm of your hands.
5. 5 Flatten each ball gently into a patty. Then toss in Panko until coated on all sides.
6. 6 Oil your Air Fryer and cook the patties at 400°F / 200°C for 10 minutes. Alternatively you can shallow fry in a pan over a medium heat!
7. 7 THE SAUCE
8. 8 You can buy Katsu Curry Sauce in most supermarkets - but if you want to make your own, heat a little Olive Oil in a pan over a medium heat and cook the Onions and chopped Carrots until soft.
9. 9 Add the Garlic and Ginger, Curry Powder and Turmeric. Sauté gently on a medium/low heat for 5 minutes before adding the Tapioca Flour/Cornstarch and cooking for further 1 minute.
10. 10 Slowly combine the Vegetable Stock (stirring continuously), followed by the Coconut Milk. Honey, Soy Sauce and Vinegar.
11. 11 Simmer gently for a further 5-10 minutes until the veggies are really soft and the liquid has reduced a little.
12. 12 Using a stick blender or liquidiser, blitz the sauce 'til smooth.
13. 13 Now your Katsu Curry is ready, wilt some greens and warm a cup of Sake.
14. 14 Serve and enjoy!!