Schnitzel katsu curry

Family friendly curry with beef schnitzel

Serves

Prep Time

10 mins

Cook Time

20 mins

This mild curry is here to save your weeknight! Crispy New Zealand beef schnitzel meets a vibrant mix of veggies swimming in a rich, flavour-packed curry sauce. It’s comfort food with a kick and zero fuss. Ready in under an hour, this dish is perfect for busy families and hungry tummies.

Use whatever vegetables you have on hand this is a flexible recipe. Have kumara instead of potato? All good! Zucchini and peas instead of broccoli and beans? How delicious! Flex to what’s on hand and you’ll be sure you’ve got an easy dinner in the meal plan rotation.

Kirsten McCaffrey

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Ingredients

For the schnitzel

4 Quality Mark beef schnitzels
1 cup plain flour
2 eggs
beaten
1 ½ cups breadcrumbs
salt and pepper
oil
for frying

For the curry sauce

1 Tbsp oil
1 onion
finely chopped
2 garlic cloves
minced
1 Tbsp fresh ginger
grated
4 cups mixed vegetablesi
sliced
1 medium potato
peeled and diced
2 Tbsp curry powderi
1 cup beef stock
2 cups water
1 Tbsp cornflour
mixed with a little water to make a slurry
2 tsp soy sauce
1 Tbsp honey
or maple syrup
½ cup coconut milk

To serve

Jasmine ricei
steamed
fresh corianderi
chopped
pickled gingeri

Method

For the schnitzel

Season the beef schnitzel with salt and pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Coat each schnitzel first in flour, then egg, then breadcrumbs, pressing gently to coat.

Heat oil in a large frying pan over medium-high heat.

Fry the schnitzels for 3–4 minutes each side until golden and cooked through. Drain on paper towels and keep warm.

For the curry sauce

In a large saucepan, heat 1 tbsp oil over medium heat. Add onion, garlic, and ginger and sauté until fragrant and translucent.

Add carrots, potato, and curry powder, stirring to coat with the sauce.

Whisk in the slurry and then gradually add beef stock, stirring to avoid lumps. Add soy sauce and honey.

Add green beans, capsicum, and broccoli. Simmer gently for 15–20 minutes, or until the vegetables and potatoes are tender.

Stir in coconut milk if using, and season to taste. Let the sauce thicken slightly.

To serve

Slice the schnitzel into strips and place over steamed rice.

Ladle the curry sauce over the top and garnish with pickled ginger and fresh coriander or spring onions.

Pro tips:

Swap or add veggies like zucchini, peas, or mushrooms depending on what you have. We love to use bags of frozen stir fry mix for the ultimate shortcut.
For a gluten-free version, use gluten-free flour and breadcrumbs.
No rice? Use noodles instead – we love both udon and soba noodles.