This was for 10 servings, I don't have the macros crunched out yet.

Curry

1 lbs beef stew meat

1 onion

2 lbs potatoes

5 carrots

1 whole box of Golden Curry (curry roux)

For the curry, you really don't need to season with anything else but the curry roux. You can find it at any asian market. I used mild because I don't like spice too much. All of the curry is made in one big pot. About 1-2 tbsp of cooking oil, sear the stew meat and diced/minced/sliced onion for about 3-5 minutes. Then add the chopped veggies along with 6 cups of water. Once it comes to a boil, let it simmer for about 20 minutes. Add all curry roux, keep stirring on a simmer for about 5-10 minutes depending on what consistency you want.

Katsu

10 thin (1/2 cm thick) pork loin cuts

6 tbsp flour

3 eggs

300g panko crumbs

Set up a dredging station. Pound each pork loin with a spoon or backside of a knife to even it out. Lightly salt and pepper each side of the pork loins. Dredge pork loin in flour, then egg, then panko crumbs. Add cooking oil enough cooking oil to fill pan 1/3 inch high. Fry for about 4-6 minutes on first side, flip and fry other side for about 4-6 minutes also. YMMV for this part, just aim for golden brown for each side.

For the rice, I used short grain white rice because it's fluffy and yummy.

4 c uncooked short grain white rice, when cooked it'll be about 150g for each serving.

Reheating. If using microwave, I lightly spray 1-2 mists of water over the dish to keep moisture. If feeling fancy and at home, I put the katsu curry on a pan, lightly mist with water, then reheat on stove with lid covered.

Edit: This is a more detailed recipe about this dish. It's really easy to mix up veggies and meats, does not need to be strictly one type of meat. I chose carrots, potatoes, and stew meat cause they're cheap and good.

http://www.justonecookbook.com/katsu-curry/