KATSU CURRY
recipe by
Harvest Gourmet™
Ingredients
- HARVEST GOURMET™ PLANT-BASED CUTLET 10pcs
- Cooked Japanese rice 1kg
- Spring cabbage 500g
- Japanese curry paste 300g
- Carrot 250g
- Potato 600g
- Onion 1kg
- Cooking oil 60m
- Water 1.5lt
Prep
10
Mins
Recipe Cooking Time
Cooking
0
Mins
Serve
2
Pax
Directions
Step 01.
1 min
Mince the onions. Cut the potatoes and the carrots into big 2cm dices.
Step 02.
1 min
In a big cooking pot, heat the oil and sweat the minced onions for 10 minutes over medium heat. Add the cut potatoes and carrots and cook for 5 minutes.
Step 03.
1 min
Add the water and bring to a boil. Reduce the heat and cook for 10 minutes.
Nutrition Facts
567.50
kcal
23.74g
Protein
90.38g
Carb
11.53g
Fat
Tags
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KATSU CURRY
Ingredients
- HARVEST GOURMET™ PLANT-BASED CUTLET 10pcs
- Cooked Japanese rice 1kg
- Spring cabbage 500g
- Japanese curry paste 300g
- Carrot 250g
- Potato 600g
- Onion 1kg
- Cooking oil 60m
- Water 1.5lt
Directions
Step 01.
1 min
Ingredients on this step:
Mince the onions. Cut the potatoes and the carrots into big 2cm dices.
Step 02.
1 min
Ingredients on this step:
In a big cooking pot, heat the oil and sweat the minced onions for 10 minutes over medium heat. Add the cut potatoes and carrots and cook for 5 minutes.
Step 03.
1 min
Ingredients on this step:
Add the water and bring to a boil. Reduce the heat and cook for 10 minutes.
Nutrition Facts
- carbohydrates: 90.38g
- energykilocalories: 567.50kcal
- fat: 11.53g
- protein: 23.74g
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