Breaded Fillet Vegetarian Katsu Curry
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Brand
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.
- 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
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1Mince the onions, cut the potatoes and the carrots in big dices of 2 centimeters.
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2In 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.
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3Add 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.
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4Pan fry the GARDEN GOURMET® Vegetarian Breaded Fillet and the spring cabbage and heat up the rice.
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5In 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.
Serve with Japanese pickles and ginger.
Season the GARDEN GOURMET® Vegetarian Breaded Fillet with kimchi chili.
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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.
| 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% |
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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.
