Name: Vegan Katsu Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 onion; 2 garlic cloves; 1 carrot; 1 thumb-sized piece of ginger; 2 tablespoons curry powder (mild or spicy); 1 teaspoon turmeric powder; 1 tablespoon all-purpose flour; 1½ cups vegetable stock; ½ cup coconut milk; 2 teaspoons soy sauce; 1 teaspoon maple syrup; 1 eggplant (aubergine); 1 sweet potato; 1 cup all-purpose flour; ¼ teaspoon black pepper; Pinch of salt; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1 cup unsweetened plant-based milk; 1½ cups breadcrumbs; ½ cup crushed cornflakes

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This Vegan Katsu Curry is a comforting Japanese-inspired dish featuring crispy breaded vegetables served with a rich, creamy coconut curry sauce. With its perfect balance of crunchy textures and bold, savory flavors, it’s a satisfying plant-based main that pairs beautifully with steamed rice and fresh greens.

Vegan Katsu Curry

Why You’ll Love This Recipe

Katsu curry is the ultimate comfort food—crispy fried slices of vegetables combined with a smooth, flavorful curry sauce. This vegan version is hearty, nourishing, and just as indulgent as the traditional dish.

Crispy, golden vegetables
Creamy, fragrant curry sauce
100% vegan and dairy-free
Comforting yet full of veggies
Restaurant-quality at home
Easy to customize with different vegetables
Perfect for meal prep or weeknight dinners
Pairs well with rice and fresh salads
Spiced but not overpowering
A great introduction to Japanese-inspired vegan cooking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the curry sauce:

1 onion
2 garlic cloves
1 carrot
1 thumb-sized piece of ginger
2 tablespoons curry powder (mild or spicy)
1 teaspoon turmeric powder
1 tablespoon all-purpose flour
1½ cups vegetable stock
½ cup coconut milk
2 teaspoons soy sauce
1 teaspoon maple syrup

For the katsu vegetables:

1 eggplant (aubergine)
1 sweet potato
1 cup all-purpose flour
¼ teaspoon black pepper
Pinch of salt
1 teaspoon coriander powder
1 teaspoon cumin powder
1 cup unsweetened plant-based milk
1½ cups breadcrumbs
½ cup cornflakes, crushed

Directions

Make the curry sauce

Roughly chop the onion, garlic, ginger, and carrot.
Heat a little oil in a pot over medium heat. Add onion, carrot, garlic, and ginger, and sauté for 5–6 minutes until softened.
Stir in curry powder and turmeric. Cook for 1 minute until fragrant.
Add flour, then slowly pour in vegetable stock while whisking to avoid lumps. Simmer 10–15 minutes until carrots are tender.
Transfer mixture to a blender. Add coconut milk, soy sauce, and maple syrup, and blend until smooth. Return to the pot and keep warm.

Prepare the katsu vegetables

Peel the sweet potato and wash the eggplant. Slice both into even rounds.
In a large bowl, whisk together flour, black pepper, salt, coriander, cumin, and plant-based milk to make a smooth batter.
In another bowl, combine breadcrumbs with crushed cornflakes.
Dip each vegetable slice into the batter, then coat thoroughly in the breadcrumb mixture.
Heat oil in a frying pan. Fry coated slices in batches until golden brown on both sides. Drain on paper towels to remove excess oil.

Serve

Serve crispy vegetables over steamed rice, ladled with curry sauce. Add cucumber slices or fresh greens on the side if desired.

Servings and timing

This recipe serves 4 people.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Different veggies: Use zucchini, pumpkin, or cauliflower instead of sweet potato and eggplant.
Baked version: Bake breaded vegetables at 400°F (200°C) for 25 minutes, flipping halfway, for a lighter version.
Spicy curry: Use hot curry powder or add chili flakes for extra heat.
Gluten-free: Use gluten-free flour and breadcrumbs.
Tofu katsu: Replace vegetables with breaded tofu slices for a protein-packed option.
Nutty crunch: Mix crushed peanuts or sesame seeds into the breadcrumb coating.
Coconut-free: Substitute oat cream or soy cream for the coconut milk.
Miso boost: Add 1 teaspoon white miso paste to the curry sauce for umami depth.
Air fryer method: Cook breaded vegetables in an air fryer at 200°C (400°F) for 15 minutes, flipping halfway.
Extra veggies in sauce: Blend in roasted bell peppers or sweet potatoes for added flavor.

Storage/Reheating

Store leftover curry sauce in the fridge for up to 4 days in an airtight container.
The breaded vegetables are best eaten fresh, but you can refrigerate them for 2 days. Reheat in an oven or air fryer to restore crispiness.
Curry sauce can be frozen for up to 2 months. Thaw in the fridge overnight and reheat gently.

FAQs

Can I use other vegetables for katsu?

Yes, zucchini, pumpkin, cauliflower, or even tofu make excellent alternatives.

Can I bake instead of frying?

Absolutely. Bake breaded vegetables at 400°F (200°C) for 25 minutes, flipping halfway, for a healthier option.

How do I keep the breading crispy?

Serve immediately and avoid stacking the vegetables while hot. For reheating, use the oven or air fryer, not the microwave.

What kind of curry powder should I use?

Any mild or medium curry powder works. For heat, choose a spicy curry blend.

Can I make the sauce ahead of time?

Yes, the curry sauce can be prepared up to 3 days in advance and reheated before serving.

Is this recipe gluten-free?

Not as written, but it can be adapted with gluten-free flour, breadcrumbs, and tamari instead of soy sauce.

Can I use coconut cream instead of coconut milk?

Yes, but use less for a thicker, richer sauce.

What rice goes best with this dish?

Steamed jasmine or basmati rice works beautifully with katsu curry.

Can I freeze the breaded vegetables?

Yes, freeze them uncooked on a tray, then transfer to a bag. Fry or bake straight from frozen.

How can I make it lower in fat?

Bake or air fry the vegetables instead of deep frying, and use light coconut milk in the sauce.

Conclusion

This Vegan Katsu Curry combines the best of both worlds—crispy golden vegetables and a rich, silky curry sauce. Perfect with fluffy rice and fresh greens, it’s a hearty, flavorful dish that’s sure to become a regular in your plant-based meal rotation. Whether you fry, bake, or air fry the katsu, this dish delivers comforting Japanese-inspired flavors every time.