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Katsu curry with sweet potato (ve)
Golden crispy katsu served with a rich, gently spiced curry sauce for a warm, comforting dish packed with flavour and crunch. Portion sizes relate to a child of primary school age, please amend as needed.
Ingredients
For curry sauce
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12.6 goil
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280 gonions chopped
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120 gcarrot peeled and grated
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3.1 ggarlic powder/granules
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3.8 gcurry powder
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2.2 gturmeric powder
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250 gdried red split lentils rinsed
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400 mllight coconut milk
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750 mlvegetable stock
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30 glime juice
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2.5 gsalt
To serve
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10Quorn steaks (or similar) or 1.2kg sweet potatoes cut in to slices
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80 gcornflour
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50 gpanko breadcrumbs
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80 mlcold water
Instructions
For curry sauce
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Heat the oil in a pan and cook the onions and carrot for about 10 minutes until the carrot is starting to soften.
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Add the garlic and ginger and fry for another minute or so, then stir in the curry powder and turmeric.
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Add the red lentils, coconut milk, and 750ml vegetable stock.
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Simmer over a low heat for 20 minutes, topping up with more water if it gets too thick. Then, blitz with a stick blender to create a smooth sauce. Season with salt and the lime juice.
For the Quorn or sweet potato
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Preheat the oven to 180°C.
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Mix the water with the cornflour to create a paste and coat the Quorn fillets or sweet potato slices. For speed, do this by laying all the sweet potato or Quorn fillets on a lined baking sheet and lightly brushing one side with cornflour paste. Then, roughly sprinkle over the breadcrumbs.
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Cook the sweet potato in the oven for 30 minutes until golden brown. If using the Quorn, cook for 15 minutes until golden brown.
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Serve with rice and the curry sauce.
Notes
Key facts per serving:
Fibre: Quorn 8.2g | Sweet Potato 5.6g
Protein: Quorn 16.1g | Sweet Potato 8.7g
Saturated Fat: Quorn 3.4g | Sweet Potato 2.9g
Other Nutrition Facts: Contains zinc, iron & omega-3.
Allergens: Gluten
CO2 Emissions: 0.38kg | 0.19kg per serving, very low carbon (A rated)
