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Hidden Veg Katsu Curry

Hidden Veg Katsu Curry


Indulge in the delicious take on a Japanese classic.

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    3074kj 732kcal
  • Fat
    High 40%
  • Saturates
    Low 23%
  • Sugar
    Low 15%
  • Salt
    High 64%

% of adult’s reference intake | Carbohydrates per serving : 86g

Bring Co-op to your front door

Big Bag Option


  • 1 medium onion, peeled and sliced
  • 1 medium carrot sliced
  • 1 medium parsnip sliced
  • 2 tsp Co-op sunflower oil
  • 1 ½ tbsp medium curry powder
  • 1 vegetable stock cube mixed with 450ml boiling water
  • 230g pack Co-op breaded chicken goujons
  • 250g pack microwave basmati rice
  • 150g fresh spinach
  • 150g frozen peas


  1. Heat oven to 220°C/ fan 200°C / Gas 7. Cook chicken for 14 minutes according to pack instructions.

  2. Meanwhile, heat oil in a medium saucepan, add onion, carrot and parsnip and cook over a medium heat for 4-5 minutes until the onion has softened. Add the curry powder and cook for about 30 seconds until fragrant. Pour in the stock, bring to a simmer, and cook for 12-15 minutes until the veg are soft. Use a stick blender to puree until smooth. If too thick, add a few extra spoonfuls of boiling water.

  3. Meanwhile, place peas, spinach, and rice in a saucepan with 2 tbsp water. Cover with a lid and cook for 5 minutes, stirring occasionally until the rice is hot and the spinach has wilted.

  4. Serve the rice and chicken goujons with the curry sauce generously poured over.

TIP: you could swap parsnip for sweet potato if preferred

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