Beef Katsu Curry & Cauliflower Rice

Name: Beef Katsu Curry & Cauliflower Rice with Pickled Red Onion
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 carrot; 1 zucchini; ½ red onion; 1 packet beef strips; ¼ cup rice wine vinegar; 1 packet katsu paste; 1 tin coconut milk; ¼ cup water; 30 g butter; 1 bag baby spinach leaves; 1 packet cauliflower rice

with Pickled Red Onion

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Under 30g carbs

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

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;)

Nutritional Values

per serving

Energy (kJ)2270 kJ

Fat32.1 g

of which saturates22 g

Carbohydrate19.4 g

of which sugars14.7 g

Dietary Fibre4.1 g

Protein39.8 g

Sodium801 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

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.