Veggie Katsu Curry

Veggie Katsu Curry is a 40-minute fakeaway dinner. Pick estimates $4.40 a serving, below the catalog average of $5.05, with 22g of protein and 680 kcal. You need oven + stove and 8 ingredients.

• 40 minCook time
• $4.40Est. cost
• 680Calories
• 22gProtein
• 96gCarbs
• 22gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍠Sweet PotatoProduce1 piece
• 🍞Panko BreadcrumbsPantry3 tbsp
• 🥚EggsDairy & Eggs1 piece
• 🍛Curry PowderPantry1½ tsp
• 🥕CarrotProduce1 piece
• 🧅Yellow OnionProduce½ piece
• 🍚Jasmine RicePantry2½ oz
• 🌾All-Purpose FlourPantry1 tbsp

Method

1. Preheat the oven to 425°F and line a baking sheet.
2. Cut the sweet potato lengthways into half inch slabs, then coat each one in flour, beaten egg and panko in that order.
3. Bake the slabs for 22 minutes, turning once, until the crust is crisp and deep gold.
4. Meanwhile sauté the diced onion and carrot in a saucepan with a splash of oil over medium heat for 8 minutes.
5. Stir in the curry powder, cook for 1 minute, then add 1 cup of water and simmer for 12 minutes until thick.
6. Blend the sauce smooth and boil the rice in salted water for 10 minutes.
7. Slice the katsu into strips and serve over the rice with the sauce poured alongside.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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