The protein cooking time listed in this recipe has been updated.
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Paneer Katsu Curry with Roast Potatoes & Pak Choi
A classic Japanese curry, reimagined with crispy paneer cheese. Sizzle til golden and soft inside, then simmer in a creamy katsu sauce. Add pak choi and spinach for greens, plus golden roasted potato and carrots for extra comfort. It's a warm hug in a bowl!
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 spring onion
- 40g baby spinach
- 225g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 40g creamed coconut
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp cornflour
- 2 garlic clove
- 1 pak choi
- 2 carrot
- 2 large potatoes
Nutritional Information
Calories: 705
Protein: 37g
Carbs: 79g
Fat: 28g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 225g paneer (use half) (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 2 large potatoes
- 25g honey (use half)
- 1 tbsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 40g baby spinach (use half)
- 2 garlic clove
- 1 pak choi (use half)
- 2 carrot
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 spring onion
- 40g creamed coconut (use half)
- 1 tbsp cornflour (use half)
Nutritional Information
Calories: 936
Protein: 42g
Carbs: 131g
Fat: 27g
Paneer Katsu Curry with Roast Potatoes & Pak Choi
A classic Japanese curry, reimagined with crispy paneer cheese. Sizzle til golden and soft inside, then simmer in a creamy katsu sauce. Add pak choi and spinach for greens, plus golden roasted potato and carrots for extra comfort. 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 190C
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large frying pan, a medium non-stick frying pan, a medium bowl, a measuring jug & a sieve
Roast the potatoes
- Dice the potatoes into 2cm chunks, then place onto the lined baking tray, drizzle with 1/2 tsp oil and season with salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Prep time
- Slice the carrots into 1/2cm thick half-moons. Cut the pak choi into bite-sized pieces. Finely chop or crush the garlic
- Dissolve half the cornflour in the jug with 50ml cold water (25ml for 1 person), then add the stock, creamed coconut and 300ml boiling water (150ml for 1 person)
Make the katsu sauce
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the carrot and cook for 3-4 mins, until golden
- Add the garlic, curry powder and pak choi and cook for 2 mins
- Add the stock mixture, tamari and honey. Simmer for 2-3 mins, until the sauce thickens
Sizzle the paneer
- Dice the paneer into 2cm cubes
- Place the remaining cornflour into the medium bowl with a good pinch of salt. Toss the paneer in the cornflour, until evenly coated
- Heat the medium non-stick frying pan with 1/2 tsp oil on high heat. Once hot, add the paneer and cook for 3-4 mins, until golden. Season to taste with salt
Last bits & plate up
- Rinse the spinach, then stir into the curry sauce, along with the roast potatoes
- Simmer for 1-2 mins to wilt the spinach (add a splash of water if the sauce becomes too thick). Season with salt and pepper
- Thinly slice the spring onions
- Share the katsu curry between bowls, topped with the paneer and spring onion
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