Katsu Beef & Veggie Curry
with Cauliflower Rice & Peanuts
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, the perfect low-carb accompaniment and 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 zucchini 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.
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.
Ingredients
1
carrot
1
zucchini
1 packet
beef strips
1 packet
katsu paste
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
cauliflower rice
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Roughly chop carrot and zucchini. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
• When roast 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. Transfer beef to a plate and cover to keep warm. • 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 saucepan from heat, then add beef, roast veggies, baby spinach leaves and butter. Stir until butter is melted. Season to taste.
• Return frying pan to a high heat with a drizzle of olive oil. • Add cauliflower rice and cook until softened, 2-4 minutes. Season to taste.
• Divide cauliflower rice between bowls. • Top with katsu beef and veggie curry. • Sprinkle with crushed peanuts to serve.
