Japanese-Style Double Beef & Pumpkin Katsu Curry
with Rapid Butter Rice & Crispy Shallots
The pumpkin is popping with colour, the beef is bouncing with flavour and the katsu gravy sauce is catching everyone’s attention. It sounds like a night we want an invite to, especially with the finishing touch of crispy shallots sprinkled over to set the mood. Tonight is guaranteed to be a bowl of delight!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
potato
1 bag
peeled pumpkin pieces
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 packet
beef strips
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 bag
baby spinach leaves
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Cut potato into small chunks. • Place potato and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, then return to the saucepan with the butter. Stir to combine and cover to keep warm.
• When the veggies have 5 minutes remaining, discard any liquid from beef strips packaging. In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook katsu paste until fragrant, 1 minute. Add the water and gravy granules, stirring until smooth. • Remove from heat, then stir in baby spinach leaves, roasted veggies and the beef (plus any remaining resting juices).
• Divide rapid butter rice and Japanese-style beef and pumpkin katsu curry between bowls. • Garnish with crispy shallots to serve. Enjoy!