Katsu Beef & Veggie Curry
with Cauliflower Rice & Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 packet
Cauliflower Rice
250 g
Beef Strips
1
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Baby Spinach Leaves
1
Zucchini
1 packet
Coconut Milk
1
Carrot
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Roughly chop carrot and zucchini. Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• When the veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. • When oil is hot, cook beef strips until browned and cooked through, 1-2 minutes. Remove pan from heat. Transfer beef to a plate and cover to keep warm. • Return frying pan to a high heat with a drizzle of olive oil. Add cauliflower rice and cook until softened, 2-4 minutes. Add the garlic and butter and cook until fragrant. Season with salt and pepper. Divide the cauliflower between serving bowls.
• Return frying pan over a medium-high heat. Add katsu paste, coconut milk, a pinch of brown sugar, and the water. Cook, stirring, until slightly reduced, 2-3 minutes. • Add beef strips, roast veggies and baby spinach leaves. Season to taste.
• Top cauliflower rice with katsu beef and veggie curry. • Top with crushed peanuts.
