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Fearne Cotton's Broccoli Katsu curry
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Nutrition Facts
Broccoli katsu curry
Amount Per Serving
Calories 387 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 2466mg107%
Potassium 1079mg31%
Carbohydrates 71g24%
Fiber 12g50%
Sugar 14g16%
Protein 17g34%
Vitamin A 11963IU239%
Vitamin C 169mg205%
Calcium 248mg25%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Broccoli katsu curry

Love a katsu curry but want to ditch the meat? Try this quick and easy broccoli katsu curry recipe from TV presenter Fearne Cotton.
Cook Time35 minutes
Total Time35 minutes
Course: Main Course
Servings: 2
Calories: 387kcal

Equipment

  • Saucepan
  • Blender
  • lined baking tray

Ingredients

  • 3 tbsp olive oil
  • 1 onion finely chopped
  • 2 carrots cut into 1cm pieces
  • 3 garlic cloves crushed
  • 3 cm piece of fresh ginger peeled and grated
  • 1 tbsp mild curry powder
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1 tbsp white spelt flour
  • 400 ml vegetable stock
  • 2 tbsp soy sauce
  • 350 g Tenderstem broccoli
  • 100 g fresh breadcrumbs
  • 3 spring onions finely chopped
  • Sea salt and freshly ground black pepper to taste
  • Brown rice to serve

Method

  • Put half the oil into a pan and place over a medium heat. Add the onion, carrots, garlic and ginger and cook gently for eight minutes, stirring frequently, until the onions are translucent, taking care not to let anything burn.
  • Add the curry powder, garam masala, turmeric and flour and stir-fry for another two minutes until fragrant. Gradually stir in the stock and soy sauce and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring frequently, until thickened and the carrots are cooked through.
  • Using a handheld or upright blender, blitz the sauce until completely smooth, adding in a little water if it is too thick. Season well, to taste.
  • Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Line a baking sheet with foil or baking parchment.
  • Toss the broccoli in the remaining oil, to coat, and season well. Roll in the breadcrumbs until evenly coated, transfer to the lined baking tray and roast for 10-15 minutes until golden and the broccoli is cooked through.
  • Divide the sauce between your plates and top with the katsu broccoli. Scatter the spring onions on top and serve with rice.

Nutrition

Calories: 387kcal | Carbohydrates: 71g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 2466mg | Potassium: 1079mg | Fiber: 12g | Sugar: 14g | Vitamin A: 11963IU | Vitamin C: 169mg | Calcium: 248mg | Iron: 6mg