Breaded Kohlrabi Cutlets + Curry Katsu Sauce

Makes 6-8 cutlets

Ingredients

For the curry – Makes 4-5 cups (freezes well)

1 tbsp coconut oil

1 sm-med onion, roughly chopped (I used red)

3 lrg garlic cloves, roughly chopped

1 knob ginger (quarter size), peeled and roughly chopped, or 1 tsp dried

1 tbsp curry powder

1 tsp garam masala

1 tsp turmeric powder

¼ tsp pepper

1 tsp salt

4 orange carrots, roughly chopped

1 small tomato, roughly chopped, or 1 tbsp tomato paste

½ cup cashews, soaked for at least 30 minutes, then drained

1 can coconut milk, full fat

1 tbsp brown sugar

1 tbsp lemon juice

Sea salt and pepper to taste

For the kohlrabi cutlets

2 large kohlrabi, ends removed, peeled, and sliced into ¼ - ½ inch thick rounds

1 egg, whisked

1 cup panko crumbs

1/3 cup all-purpose flour

2 tbsp sesame seeds

½ tsp sea salt

¼ tsp ground cumin

¼ tsp garlic powder

1/8 tsp sweet paprika

Fresh pepper

¼ cup high heat oil

For the rest

A handful of radishes, tops removed (save for another use) and sliced

A few scallions, chopped

Cilantro, chopped

Fresh limes

 

Preparation

For the curry sauce

Using a medium sized pot, melt 1 tbsp coconut oil on low and add chopped onions. Sauté for 15 minutes, stirring frequently. 

Add garlic and cook for another 3 minutes. 

Add the ginger, curry, garam masala, turmeric, pepper, and salt, stir and cook for another minute.

Add carrots and tomato, stir and increase heat to medium-low. Cook for another 10 minutes with a lid on. 

Remove from heat and let cool. Once cool, add drained cashews, carrot mix, and coconut milk to a high-speed blender and blend until completely smooth. The mixture should be thick but should still easily run off a spoon. 

Pour curry back into a pot, add your tbsp of brown sugar and heat on low. Stir frequently so the bottom doesn’t burn. It should thicken up slightly. Cook for about 20 minutes. Before serving add lemon juice and season again with salt and pepper.

For the kohlrabi cutlets

Peel and slice kohlrabi then bring a large pot of water to coil. Place sliced kohlrabi in the boiling water and boil for about 10-20 minutes – depending on desired crunch and thickness. You want the slices to be translucent but not mushy so they stay together when frying. Once boiled, drain and run under cold water to stop the cooking. Pat dry with a cloth.

Mix together panko crumbs, sesame seeds, salt, cumin, garlic, paprika, and pepper in a large bowl.

Whisk egg in a bowl and dip each slice of kohlrabi in the egg then immediately into the panko mix. Completely coat each piece with panko mix and set aside.

Warm a large pan on medium heat with ¼ cup high heat oil and once pan is hot place your kohlrabi slices in the pan and fry until golden brown – about 10 minutes each side.

For the rest

Chop scallions, cilantro, and radishes and mix in a little bowl. Add fresh lime juice and a pinch of sea salt.

To serve

Spread a generous amount of coconut katsu sauce on each plate and add with a cutlet or two. Top with your radish mix and serve.

Enjoy!