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Classic British Beef Katsu Curry
Recreate this classic Japanese dish in the comfort of your own home. Simmer golden roasted potatoes and vibrant carrots in a creamy curry sauce. Pak choi and baby spinach bring the greens. Juicy British beef strips for your protein. It's a warm hug in a bowl.
High protein
1/3 daily fibre
6 plants
Family classics
Serving size
Ingredients
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 spring onion
- 2 tbsp cornflour
- 4 large potatoes
- 3 carrot
- 600g beef strips
- 80g creamed coconut
- 1 tbsp maple syrup (maple syrup(100%))
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 pak choi
- 80g baby spinach
Nutritional Information
Calories: 751
Protein: 41g
Carbs: 66g
Fat: 36g
Classic British Beef Katsu Curry
Recreate this classic Japanese dish in the comfort of your own home. Simmer golden roasted potatoes and vibrant carrots in a creamy curry sauce. Pak choi and baby spinach bring the greens. Juicy British beef strips for your protein. It's a warm hug in a bowl.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer to 190C
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a measuring jug & a large frying pan
Roast the potatoes
- Dice the potatoes into 2cm chunks and place onto the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper
- Bake for 25-30 mins / air fryer 20-25 mins, until soft and golden
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the beef and cook for 3 mins, until golden all over. Season with salt and pepper
Prep time
- Meanwhile, slice the carrots diagonally into 1/2cm thick half-moons. Cut the pak choi into bite-sized pieces. Rinse the spinach
- Dissolve the cornflour in the jug with 50ml cold water. Add the creamed coconut, stock powder and 500ml boiling water and stir to dissolve
Simmer the curry
- Add the carrot to the beef pan and cook for 3-4 mins until golden
- Add the ginger & garlic paste, curry powder and pak choi. Cook for 2 mins, then add the stock mixture, tamari and maple syrup
- Simmer for 6-8 mins, until the sauce thickens
Last bits & plate up
- Once the potatoes are ready, stir into the katsu sauce with the spinach and simmer for a final 3 mins, until the spinach is wilted. Add a splash of water if the sauce gets too thick. Thinly slice the spring onions
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the beef katsu curry into bowls. Top with the spring onion
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