Katsu Curry with Crispy Cauliflower Nuggets for Toddlers and Kids Recipe

Introduction

Katsu Curry with Cauliflower Nuggets is a delicious and kid-friendly take on the classic Japanese dish. This version uses crispy cauliflower florets paired with a creamy, mild curry sauce, making it perfect for toddlers and young children. It’s a great way to introduce new flavors and veggies in a fun and tasty way.

Ingredients

• 1/2 red onion, sliced
• 1 garlic clove, chopped
• 2 carrots, finely diced
• 1 cm ginger, grated
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 200 ml homemade stock
• 1/2 cup coconut milk
• 1/2 small cauliflower, cut into florets
• Bread crumbs (enough to coat florets)
• 1 to 2 eggs, whisked

Instructions

1. Step 1: Heat one tablespoon of coconut oil in a pan over medium heat. Add the sliced onion, diced carrot, chopped garlic, and grated ginger. Stir and cook for 5-6 minutes until the onion starts to soften.
2. Step 2: Add the curry powder and turmeric and cook for another minute to release the spices’ aroma.
3. Step 3: Pour in the homemade stock and let the mixture simmer for 10-15 minutes, or until the carrots are soft.
4. Step 4: Stir in the coconut milk, then transfer the sauce to a blender. Blend until smooth and creamy.
5. Step 5: Place the bread crumbs in one bowl and whisk the eggs in another. Dip each cauliflower floret first into the egg, then coat completely with bread crumbs. Repeat for all florets.
6. Step 6: Arrange the breaded cauliflower on an oven tray lightly greased with oil. Bake at 180°C for about 30 minutes, turning halfway through, until the nuggets are golden and crispy on the outside and cooked through on the inside.

Tips & Variations

• For extra crunch, double dip the florets by repeating the egg and breadcrumb coating.
• Use mild curry powder to keep the flavor gentle for little palates.
• Swap coconut milk for regular cream or yogurt for a different twist.
• Add peas or sweetcorn to the curry sauce for extra veggies.

Storage

Store leftover cauliflower nuggets and curry sauce separately in airtight containers in the fridge for up to 3 days. Reheat the nuggets in the oven to maintain crispiness, and warm the curry gently on the stove or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the curry sauce and bread the cauliflower ahead of time. Keep the breaded florets in the fridge and bake them just before serving for the best texture.

Is this recipe suitable for toddlers?

Absolutely! The curry is mild and creamy, and the cauliflower nuggets are a fun finger food that’s easy for little hands to pick up. Just ensure the nuggets are fully cooked and cool enough before serving.

Katsu Curry with Crispy Cauliflower Nuggets for Toddlers and Kids Recipe

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4.7 from 287 reviews

A kid-friendly Katsu Curry featuring a flavorful mild curry sauce paired with crispy cauliflower nuggets. This recipe uses simple ingredients and cooking techniques to create a comforting, nutritious meal perfect for toddlers and children.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Japanese-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Curry Sauce

• 1/2 red onion, sliced
• 1 garlic clove, chopped
• 2 carrots, finely diced
• 1 cm ginger, grated
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 200 ml homemade vegetable stock
• 1/2 cup coconut milk

Cauliflower Nuggets

• 1/2 small cauliflower, cut into florets
• Bread crumbs, as needed for coating
• 1 to 2 eggs, whisked
• 1 tablespoon coconut oil, for cooking and greasing

Instructions

1. Sauté Aromatics: Heat one tablespoon of coconut oil in a pan over medium heat. Add the sliced onion, chopped garlic, finely diced carrots, and grated ginger. Stir and cook for 5-6 minutes until the onion begins to soften.
2. Add Spices: Sprinkle in the curry powder and turmeric powder. Cook for an additional minute to toast the spices and release their flavors.
3. Simmer Vegetables: Pour in the homemade vegetable stock. Let the mixture simmer gently for 10-15 minutes, or until the carrots are tender.
4. Blend Sauce: Stir in the coconut milk, then transfer the contents to a blender. Blend until the sauce is smooth and creamy.
5. Bread Cauliflower Nuggets: Set up two bowls: one with whisked eggs and one with bread crumbs. Dip each cauliflower floret first into the egg, then coat fully with bread crumbs, ensuring an even covering. Repeat until all florets are breaded.
6. Bake Cauliflower Nuggets: Arrange the breaded cauliflower florets on a baking tray lightly greased or lined with oil. Bake in a preheated oven at 180°C (356°F) for approximately 30 minutes, until the cauliflower is cooked through and the coating is golden and crispy.

Notes

• Ensure the cauliflower florets are fully coated with breadcrumbs for maximum crispiness.
• If you prefer a spicier curry, gently increase the amount of curry powder, but keep it mild for toddlers.
• Homemade vegetable stock enhances the flavor but store-bought stock can be used as a convenient alternative.
• Make sure to check the cauliflower is cooked through by piercing with a fork before removing from the oven.
• This recipe is free from gluten if using gluten-free breadcrumbs.

Keywords: Katsu curry, cauliflower nuggets, kid-friendly, toddler meal, easy curry, vegetarian curry, baked nuggets