The protein cooking time listed in this recipe has been updated.
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Pork Katsu Curry with Roast Potatoes & Pak Choi
A comfort dinner, perfect to warm up on a winter weeknight. You'll simmer free-range British pork steaks in a creamy and vibrant homemade katsu sauce. The delicious twist? Golden and crispy roasted potatoes as a side to complete the dish. Now dig in!
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp cornflour
- 40g baby spinach
- 2 free-range pork loins
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 40g creamed coconut
- 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)
- 2 spring onion
- 1 pak choi
- 2 carrot
- 2 large potatoes
Nutritional Information
Calories: 788
Protein: 41g
Carbs: 67g
Fat: 40g
Ingredients
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp cornflour (use half)
- 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)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 large potatoes
- 40g baby spinach (use half)
- 2 carrot
- 1 free-range pork loin
- 2 spring onion
- 40g creamed coconut (use half)
- 1 pak choi (use half)
Nutritional Information
Calories: 1013
Protein: 46g
Carbs: 118g
Fat: 40g
Pork Katsu Curry with Roast Potatoes & Pak Choi
A comfort dinner, perfect to warm up on a winter weeknight. You'll simmer free-range British pork steaks in a creamy and vibrant homemade katsu sauce. The delicious twist? Golden and crispy roasted potatoes as a side to complete the dish. Now dig in!
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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 sieve & a measuring jug
Roast the potatoes
- Dice the potatoes into 2cm chunks
- Place the potatoes 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 golden
Prep your veg & stock mixture
- Slice the carrots into 1/2cm thick half-moons. Cut the pak choi into bite-sized pieces. Thinly slice the spring onions
- Dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person), then add the creamed coconut, stock powder and 250ml boiling water (125ml for 1 person). Stir until dissolved
Get sizzlin'
- Heat the large frying pan with 1/2 tsp oil on medium-high heat
- Season the pork with salt and pepper. Once the pan is hot, add the pork and fry for 4 mins on each side, until golden
- Add the carrot to the pan after 4-6 mins
Build the curry
- Add the ginger & garlic paste, katsu paste and pak choi to the pan. Cook for 2 mins, then stir in the stock mixture
- Bring to the boil, then lower the heat and simmer for 11 mins, until the sauce thickens and the pork is cooked through
- Rinse the spinach and stir into the curry sauce for the final minute, until wilted. Add a splash of water if it's too dry. Season to taste
Last bits & plate up
- 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
- Thinly slice the pork against the grain
- Share the katsu curry between bowls, with the roast potato alongside. Top with the pork. Scatter over the spring onion to finish
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