Wagamama Katsu curry

Name: Wagamama Katsu curry
Cuisine: Asian, Indian
Ingredients: 120g rice; 2 sweet potato; 50g plain flour; 2 eggs lightly beaten; 100g panko crumbs; 40g mixed salad leaves; 1 onion finely chopped; 1 garlic clove; 2.5 cm ginger grated; 1 teaspoon turmeric; 2 heaped tablespoons mild curry powder; 1 tablespoon plain flour; 300 ml stock; 100ml coconut milk; 1 teaspoon light soy sauce; 1 teaspoon caster sugar

4 steps

Updated at: Mon, 20 Nov 2023 19:05:31 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

101

High

Nutrition per serving

Calories923 kcal (46%)

Total Fat18.7 g (27%)

Carbs161.5 g (62%)

Sugars16.6 g (18%)

Protein27.5 g (55%)

Sodium1038 mg (52%)

Fiber14.4 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

120grice

50gplain flour

40gmixed salad leaves

2.5 cmginger

1 teaspoonturmeric

2 heaped tablespoonsmild curry powder

1 tablespoonplain flour

300mlstock

100mlcoconut milk

1 teaspoonlight soy sauce

1 teaspooncaster sugar

Instructions

Step 1

Place the oil in a saucepan over a medium heat. Add the onion, garlic and ginger and cook until softened. Lower the heat, add the spices and cook for

Step 2

2-3 minutes.

Step 3

Add the flour and stir over the heat to cook it out, then slowly add the chicken or vegetable stock. Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste. For a perfectly smooth sauce, pass the mixture through a sieve.

Step 4

Store in an airtight container in the fridge for up to 3 days.