with Cauliflower Rice & Peanuts
This moreish, mildly-spiced Japanese dish goes to show that curry doesn't have to be complicated to be delicious. We've served it with fluffy cauliflower rice, the perfect low-carb accompaniment and for scooping up all that coconutty curry sauce! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Zucchini
1
Beef strips
1 packet
Katsu paste
1 packet
Coconut milk
1 tin
Water
0.25 cup
Butter
20 g
Baby spinach leaves
1 bag
Cauliflower rice
1 packet
Crushed peanuts
1 packet
• Preheat oven to 220°C/200°C fan forced. • Roughly chop carrot and zucchini. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
• When roast veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When oil is hot, cook beef strips until browned and cooked through, 1-2 minutes. Transfer beef to a plate and cover to keep warm. • Heat a medium saucepan over a medium-high heat. Add katsu paste, coconut milk and the water. Cook, stirring, until slightly reduced, 2-3 minutes. • Remove saucepan from heat, then add beef, roast veggies, baby spinach leaves and butter. Stir until butter is melted. Season to taste.
• Return frying pan to a high heat with a drizzle of olive oil. • Add cauliflower rice and cook until softened, 2-4 minutes. Season to taste.
• Divide cauliflower rice between bowls. • Top with katsu beef and veggie curry. • Sprinkle with crushed peanuts to serve.
2270
kJ
Energy (kJ)
32.1
g
Fat
22
g
of which saturates
19.4
g
Carbohydrate
14.7
g
of which sugars
6.7
g
Dietary Fibre
39.8
g
Protein
801
mg
Sodium
