Schnitzel katsu curry
Family friendly curry with beef schnitzel
Serves
4
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.
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ShareIngredients
4 Quality Mark beef schnitzels
1 cup plain flour
2 eggs
beaten1 ½ cups breadcrumbs
salt and pepper
oil
for frying
1 Tbsp oil
1 onion
finely chopped2 garlic cloves
minced1 Tbsp fresh ginger
grated4 cups mixed vegetablesi
sliced1 medium potato
peeled and diced2 Tbsp curry powderi
1 cup beef stock
2 cups water
1 Tbsp cornflour
mixed with a little water to make a slurry2 tsp soy sauce
1 Tbsp honey
or maple syrup½ cup coconut milk
Jasmine ricei
steamedfresh corianderi
choppedpickled gingeri
Method
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.
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.
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.
Nutrition Information per Serving (700g)
This nutrition analysis is based on 4 serves and doesn't include the rice to serve.
