Katsu Curry

Katsu Curry

€5.43 │ Serves 4 │ €1.36 per portion │ 45-60mins │ Japan

Homely Japanese fare. Fluffy rice meets 'katsu' schnitzels and a simple to make, but complex tasting, carrot-based curry.

• What to serve it with?
• Leftovers
• Utensils
• Ingredients
• Method
• Tips

What to serve it with?

Of course, rice. Though katsu curry needs something fresh - consider sides like cucumber and radish.

Leftovers

Spoonfeed meal plans save you money by using the economy of scale. Making extra from dinner into a leftover lunch avoids spending money and extra time cooking!

Swedish meatballs are perfect for leftovers! It is delicious warmed back up the next day.

Utensils

• Saucepan
• Sauté pot
• Baking tray
• Hand blender
• Sieve
• Cooking spoon

Ingredients

• 2 packs veggie Schnitzel (we use Plan't from Colruyt)
• 250g short/medium-grain rice
• 1 tbsp vegetable oil
• 1 onion
• 1 large carrot
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp plain flour
• 1 tbsp curry powder
• 2 cloves
• 1 bay leaf
• 1 stock cube for 40cl broth
• 1-2 tbsp soy sauce
• 1-2 tbsp honey
• 1 tbsp sesame seeds

Method

1. Dice onion and slice carrot about 1cm thick. Mince/grate ginger and garlic.
2. Bake the schnitzels for about 20 minutes, or until golden brown. Flip them halfway in.
3. Boil the kettle, enough for the broth and the rice. Rinse rice in a sieve until the water runs clear, then put in saucepan. Cover with boiling water, about 2cm higher than the rice. Add bay leaf and cloves.
4. Put the lid on the rice and bring to a boil. Once boiling, keep on low heat for 12 minutes. Don't remove the lid. After that time, turn off the heat. Leave the lid on to steam for at least 5 minutes.
5. While your rice is cooking, add oil in your sauté pot. Cook the onion for 2 minutes. Once translucent, add carrot and salt, cooking for 10 minutes until soft. Add the ginger and garlic, cooking until fragrant, then add in flour and curry powder. Fry for another 2 minutes, stirring regularly.
6. Prepare the broth with the remaining boiled water from water. Gradually add the vegetable stock to the vegetables, stirring until a smooth sauce. Cover and simmer for at least 10 minutes until thickened. Add soy sauce and honey, then use a hand blender to mix until smooth.
7. Take the lid off the rice, remove the aromatics, and fluff with fork. With the schnitzels cooked, cut them into thick slices. Plate them beside the rice, covering the schnitzel with the sauce. Top with sesame seeds and serve with fresh salad vegetables like radish or cucumber.
8. Enjoy!

Tips