The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tsp curry powder
-
120g paneer (Milk)
- 80g mangetout
-
15ml hot honey
-
1 tbsp tamari (Soya)
-
2 tbsp katsu curry paste
- 2 large potatoes
- 1 carrot
- 1 pak choi
- 2 garlic clove
- 40g creamed coconut
- 1 spring onion
Soya, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 592Kcal |
| 468kJ | 2475kJ | |
| Fat | 6.1g | 32g |
| of which saturates | 4.0g | 21g |
| Carbohydrates | 10g | 55g |
| of which sugars | 3.5g | 19g |
| Protein | 3.7g | 20g |
| Salt | 0.43g | 2.3g |
| Fibre | 2.2g | 12g |
Ingredients
Ingredients
-
2 tsp curry powder (use half)
-
15ml hot honey (use half)
-
1 tbsp tamari (use half) (Soya)
-
120g paneer (use half) (Milk)
-
2 tbsp katsu curry paste (use half)
- 80g mangetout (use half)
- 2 large potatoes
- 2 garlic clove
- 1 pak choi (use half)
- 1 carrot
- 1 spring onion
- 40g creamed coconut (use half)
Soya, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 760Kcal |
| 396kJ | 3181kJ | |
| Fat | 4.0g | 32g |
| of which saturates | 2.7g | 21g |
| Carbohydrates | 12g | 94g |
| of which sugars | 3.0g | 24g |
| Protein | 2.9g | 24g |
| Salt | 0.29g | 2.3g |
| Fibre | 2.0g | 16g |
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 mangetout for greens, plus golden roasted potato and carrot for extra comfort. It's a warm hug in a bowl!
Cooking Instructions
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 non-stick frying pan, a measuring jug & a sieve
Roast the potatoes
- Dice the potatoes into 2cm chunks, then place onto the lined baking tray. Toss with half the curry powder, drizzle with 1/2 tsp olive oil and season with salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Prep time
- Halve the carrot lengthways, then cut into 1/2cm thick half-moons. Cut the pak choi into bite-sized pieces. Finely chop or crush the garlic. Thinly slice the spring onion, keeping the green and white parts separate. Dice the paneer into 2cm chunks
- Dissolve the creamed coconut in the jug with 250ml boiling water (125ml for 1 person)
Fry the paneer
- Heat the large non-stick frying pan with 1/2 tsp olive oil on high heat. Once hot, add the paneer and cook for 3-4 mins on each side, until golden
- Reduce the heat to medium, add the remaining curry powder, half the honey, salt and pepper. Toss to coat and cook for a further 1 min, then remove from the pan, set aside and cover to keep warm
Build the curry
- Reheat the pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the carrot and spring onion whites and cook for 3-4 mins. Season with salt and pepper
- Add the pak choi, garlic and katsu paste and cook for a further 1-2 mins, until fragrant
- Stir in the coconut mix, the tamari and remaining honey. Bring to a boil, then simmer for 4-5 mins, until thickened
- In the final 2-3 mins, add the mangetout and cook until tender. Season to taste
Last bits & plate up
- When ready, stir the roast potatoes into the curry and simmer for a final 1 min (add a splash of water if the sauce becomes too dry). Season with salt and pepper
- Share the katsu curry between bowls, topped with the paneer and spring onion
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