Breaded Fillet Vegetarian Katsu Curry
Quick, simple and packed full of authentic flavour, this Katsu Curry recipe offers a comforting vegetarian twist on the classic Japanese dish. With a smooth curry sauce and crispy golden GARDEN GOURMET® Breaded Fillets, this vegetarian Katsu Curry recipe is a lively staple for the menu all year round.
- 0:55 TIME
- 10 portions
- medium
Method
Submitted by Anna Roig on Wed, 07/01/2020 - 08:59
INGREDIENTS
10x GARDEN GOURMET® Vegetarian Breaded Fillet
1kg Cooked Japanese rice
1kg Onion
600g Potato
500g Spring cabbage
300g Japanese curry paste
250g Carrot
60ml Cooking oil
1.5l Water
- Mince the onions, cut the potatoes and the carrots in big dices of 2 centimeters.
- In a big cooking pot over medium heat put the oil and sweat the minced onions for 10 minutes, add the cut potatoes and carrots and let cook for 5 minutes.
- Add the water and bring to a boil, reduce and cook for 10 minutes, add the curry paste, cover the pot and cook for 10 minutes on a low heat. The sauce should have the consistency of a Bechamel sauce. If not continue to reduce it a bit more season to your taste.
- Pan fry the GARDEN GOURMET Vegetarian Breaded Fillet and the spring cabbage and heat up the rice.
- In a nice serving dish put the rice and the breaded fillet and cabbage next to it and add the sauce on top of half of the dish.
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Chef's Tip
- Serve with Japanese pickles and ginger
- Season the GARDEN GOURMET Vegetarian Breaded Fillet with kimchi chili
Portion information
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2431 kJ 579 kcal | 20.7g | 4.2g | 16.2g | 1.80g |
| 29%* | 30%* | 21%* | 18%* | 30%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
NUTRITION VALUES
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
| Energy kJ | 461 | 2431 | ||
Energy kcal | 110 | 579 | 2000 | 29% |
Fat g | 3.9 | 20.7 | 70 | 30% |
of which saturates g | 0.8 | 4.2 | 20 | 21% |
Carbohydrate g | 13.7 | 72.2 | 260 | 28% |
of which sugars g | 3.1 | 16.2 | 90 | 18% |
Fibre g | 2.0 | 10.5 | - | - |
Protein g | 4.0 | 20.8 | 50 | 42% |
Sodium g | 0.14 | 0.72 | 2.4 | 30% |
Salt g | 0.34 | 1.80 | 6 | 30% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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