Beef Katsu Curry & Cauliflower Rice
with Pickled Red Onion
This moreish, mildly-spiced Japanese dish goes to show that curry doesn't have to be complicated to be delicious. We've served it with fluffy cauliflower rice to make it low-carb and to make it easy for scooping up all that coconutty curry sauce!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
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
carrot
1
zucchini
½
red onion
1 packet
beef strips
1 packet
katsu paste
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
cauliflower rice
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
¼ cup
water
30 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Roughly chop carrot and zucchini. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, thinly slice red onion (see ingredients). In a small bowl, combine rice wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add just enough water to cover the onion. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Remove from heat. • Heat a medium saucepan over a medium-high heat. Add katsu paste, coconut milk and the water. Cook, stirring, until slightly reduced, 2-3 minutes. Remove from heat and add beef, roasted veggies, baby spinach leaves and butter. Stir until butter has melted. Add salt and pepper to taste.
• Return frying pan to a high heat with a drizzle of olive oil. Add cauliflower rice and cook, stirring, until softened, 2-4 minutes. Season to taste.
• Drain pickled onion. • Divide cauliflower rice between bowls. Top with beef katsu curry. • Serve with pickled onion.
