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.
Beef Katsu Curry with Roast Potatoes & Pak Choi
Recreate this classic Japanese dish in the comfort of your own home. Simmer fluffy potatoes and carrots in a creamy curry sauce. Pak choi and baby spinach bring the greens. Tender British beef strips for protein. It's a warm hug in a bowl.
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp katsu curry paste (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 300g beef strips
- 40g creamed coconut
- 1 tbsp cornflour
- 2 spring onion
- 40g baby spinach
- 2 pak choi
- 1 carrot
- 2 large potatoes
Nutritional Information
Calories: 781
Protein: 42g
Carbs: 61g
Fat: 42g
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp katsu curry paste (use half) (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 2 large potatoes
- 150g beef strips
- 1 tbsp cornflour (use half)
- 2 pak choi
- 1 carrot (use half)
- 40g baby spinach (use half)
- 40g creamed coconut (use half)
- 2 spring onion
Nutritional Information
Calories: 1022
Protein: 51g
Carbs: 104g
Fat: 45g
Beef Katsu Curry with Roast Potatoes & Pak Choi
Recreate this classic Japanese dish in the comfort of your own home. Simmer fluffy potatoes and carrots in a creamy curry sauce. Pak choi and baby spinach bring the greens. Tender British beef strips for 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 200C
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large frying pan, a large bowl, a sieve & a measuring jug
Roast the potatoes
- Dice the potatoes into 2cm chunks (peel optional)
- Place the potatoes onto the lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Finish the prep
- Meanwhile, thinly slice the carrot into 1/2cm half-moons. Cut the pak choi into bite-sized pieces. Rinse the spinach. Thinly slice the spring onions, keeping the white and green parts separate
- Dissolve half the cornflour in the jug with 50ml cold water (25ml for 1 person), then add the creamed coconut and 250ml boiling water (125ml for 1 person). Stir to dissolve
Fry the beef
- To the large bowl, add the beef strips, remaining cornflour and a pinch of salt and pepper. Toss to coat
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the beef strips and cook for 8 mins, until golden brown and cooked through. Remove from the pan, cover to keep warm and set aside
Make the katsu sauce
- Reheat the frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the carrot, pak choi and spring onion whites and cook for 3-4 mins. Season with salt and pepper
- Add the katsu paste and cook for another 2 mins
- Stir in the coconut mixture and tamari. Bring to the boil, then simmer for 3-4 mins, until the sauce thickens
Last bits & plate up
- Once the potatoes are cooked, add to the katsu sauce, along with the spinach. Simmer for a final 1 min, until the spinach is wilted. Add a splash of water if the sauce becomes too thick. Season to taste
- 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
- Share the katsu curry between bowls, topped with the beef and spring onion greens
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