Pork Katsu Curry with Roast Potatoes & Pak Choi

Serving size

1 person 2 people 4 people

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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	788Kcal
	501kJ	3298kJ
Fat	6.1g	40g
of which saturates	3.2g	21g
Carbohydrates	10g	67g
of which sugars	2.7g	18g
Protein	6.3g	41g
Salt	0.25g	1.6g
Fibre	2.4g	16g

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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	1013Kcal
	415kJ	4240kJ
Fat	3.9g	40g
of which saturates	2.1g	21g
Carbohydrates	12g	118g
of which sugars	3.0g	31g
Protein	4.5g	46g
Salt	0.16g	1.7g
Fibre	2.2g	23g

Back

High protein 1/3 daily fibre 5 plants

Pork Katsu Curry with Roast Potatoes & Pak Choi

Prep time: 15 mins

Total time: 35 mins

Cuisine: Japanese

Food group: Pork

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!

Cooking Instructions

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.

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