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Katsu Curry & Vegetables
About the recipe
This Katsu Curry with Vegetable recipe is a homage to the fusion of textures and flavors that defines comfort food across cultures. With every bite, savour the crunch of breaded and perfectly fried protein, juxtaposed against the tender, earthy morsels of carrot and potato bathed in a mild, yet richly spiced curry sauce. Whether opting for the traditional chicken or pork, or venturing into vegetarian realms with tofu or a plant-based alternative, this dish is customizable to your palate. Protein choicesIngredients
- 4 protein portions (chicken, pork, tofu, or a plant-based substitute), pounded to an even thickness
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
- 2 large carrots, peeled and diced
- 2 large potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cups chicken or vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch (optional, for thickening)
- Cooked rice, to serve
Dressing:
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Instructions
- Season your choice of protein with salt and pepper. Dredge in flour, dip into beaten eggs, and coat with panko breadcrumbs.
- Heat oil in a pan over medium-high heat. Fry the breaded protein until golden brown on both sides. Remove and set aside on a paper towel.
- In a pot, sauté onions until translucent. Add diced carrots and potatoes, cooking until slightly softened.
- Pour the broth into the pot with the vegetables. Stir in curry powder, turmeric, honey, and soy sauce. Bring to a boil, then simmer until the vegetables are tender.
- If a thicker sauce is desired, mix cornstarch with a little water to create a slurry, and stir it into the curry. Simmer until thickened.
- Slice the fried protein into strips. Place on top of cooked rice in a bowl and ladle the curry and vegetables around the protein.
- Enjoy your Katsu Curry & Vegetables hot, with additional soy sauce or pickles if desired.
Nutritional Information
Calories
600-800 kcal
Protein
25-35 grams (varies depending on the choice of protein)
Carbohydrates
70-90 grams (from rice, panko, flour, and vegetables)
Fats
20-35 grams (mostly from frying oil and the type of protein used)
Fiber
5-7 grams (from vegetables and if whole-grain panko and rice are used)
Sugars
5-10 grams (natural sugars from vegetables and added honey)
Sodium
500-1000 mg (depends on the sodium content in the soy sauce, broth, and if any salt is added)
Vitamins and Minerals:
Vitamin A
20-30% of RDI
Vitamin C
15-25% of RDI
Iron
10-20% of RDI
Fiber
20-30% of RDI
Magnesium
10-15% of RDI
Best Suited For
The Katsu Curry with Vegetables is a versatile dish that can appeal to a wide range of diners:Crispy & Creamy Enthusiasts:Those who love the contrast of textures—crispy breaded protein against a creamy curry—will find this dish particularly satisfying.
Flavor Adventurers: Individuals who enjoy exploring different culinary traditions will appreciate this dish's roots in Japanese and broader Asian cuisine, offering a gentle introduction to the world of curries.
Home Chefs: This recipe is ideal for home cooks looking for something that's straightforward yet allows for some customization, depending on the choice of protein and level of spice.
Families with Varied Tastes:With the ability to swap out proteins, this dish can be tailored to suit meat-eaters, pescatarians, and vegetarians alike, making it a hit for family meals.
When You Should Eat
- Comforting Weeknight Dinner: Its warmth and richness make it an ideal comfort food for relaxing after a long day.
- Leisurely Weekend Lunch: The preparation and cooking process is perfect for a weekend cooking project when you have more time to savor the cooking experience.
- Social Gatherings: It's a crowd-pleaser that can easily be scaled up, making it suitable for gatherings, potlucks, or dinner parties.
- Seasonal Flexibility: While it can be particularly cozy during the colder months, it's also enjoyable year-round, thanks to its balance of hearty and savory flavors.
Here’s What Foodies Have To Say
“As a fan of both Japanese cuisine and hearty comfort food, I was absolutely delighted by this Katsu Curry with Vegetables recipe. The combination of crispy, golden-breaded protein with the rich, warmly spiced curry was a symphony of textures and flavors. It's not just a meal; it's a culinary adventure in a bowl. Perfect for impressing dinner guests or indulging on a cozy night in!" "I tried this Katsu Curry recipe on a whim and it instantly became a family favorite! What I love most is its versatility - whether it's chicken for the kids or tofu for me, everyone gets exactly what they want. The rich, flavorful curry paired with the crunch of the breaded protein makes for a perfect meal. It's easy enough for a weeknight, yet special enough for entertaining. A real gem of a recipe!"ConclusionIn essence, this Katsu Curry with Vegetables is more than just a recipe; it's a celebration of culinary fusion and comfort. Each element, from the crisply breaded protein to the velvety curry, harmonizes to create a dish that's both soul-warming and palate-pleasing. Perfect for any occasion, from a family dinner to a social gathering, this dish promises to be a delightful journey through taste and texture. Whether you're a seasoned chef or a kitchen novice, this recipe offers an opportunity to explore, enjoy, and excel in the art of cooking.FAQs
Yes, you can easily make this dish gluten-free by using gluten-free flour, gluten-free panko breadcrumbs, and ensuring your soy sauce is gluten-free. The taste and texture remain wonderfully satisfying!
For a spicier kick, feel free to add more curry powder or a pinch of chili powder or cayenne pepper to the curry sauce. Adjust the spice level to suit your preference and enjoy the heat!
Absolutely! You can pre-cook the vegetables and curry sauce a day in advance. When ready to serve, reheat the curry, fry your protein fresh, and assemble. This makes it a convenient option for quick meals.
If you prefer not to use honey, you can substitute it with maple syrup or a pinch of sugar for a similar balance of sweetness in the curry. This tweak won't compromise the overall flavor profile of the dish.
