After a hard workout the ideal is 3:1 carbs to protein.

Ingredients

  • 4 Carrot
  • 30g Fresh root ginger
  • 2 Shallots
  • 2 tablespoons Curry powder
  • 40g Mango chutney
  • 15ml Soy sauce

 

  • Prep Time: 15 minutes
  • Wait Time: 12 hour2
  • Servings: 2

Nutrition

  • Carbs:
  • Protein:
  • Fat:

Instructions

  1. Heat a large, wide-based pan (preferably non-stick with a matching lid) with [2 tbsp] vegetable oil over a medium heat and boil a kettle
  2. Once hot, add the grated carrot, chopped ginger and chopped shallot and cook for 3 min
  3. Add your curry powder and cook for a further 2 min
  4. Add [2 tbsp] flour and cook for 1 min, stirring to coat the vegetables evenly
  5. Add [600ml] boiled water and reduce the heat to low
  6. Add your soy sauce and stir through your mango chutney
  7. Cook for 5-7 min or until the sauce has thickened to a curry-like consistency
  8. Season with a generous pinch of salt, cover with a lid and set aside for later – this is your katsu sauce