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Japanese Recipes

Katsu Double Beef & Veggie Curry

Katsu Double Beef & Veggie Curry

Katsu Double Beef & Veggie Curry

with Cauliflower Rice & Peanuts

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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.

Tags:

Under 30g carbs

•Not Suitable for Coeliacs

•Calorie Smart

Allergens:

Milk

•Peanuts

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

1

carrot

1

zucchini

2 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;)

Nutritional Values

per serving

Energy (kJ)2343 kJ

Fat35 g

of which saturates23.3 g

Carbohydrate19.4 g

of which sugars14.7 g

Dietary Fibre6.8 g

Protein37.8 g

Sodium814 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

1

• 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.

2

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil 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.

TIP: Cook the beef strips in batches for best results!

3

• 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.

4

• Divide cauliflower rice between bowls. • Top with katsu beef and veggie curry. • Sprinkle with crushed peanuts to serve.

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