Description
This Vegan Katsu Curry is a comforting Japanese-inspired dish with crispy breaded vegetables served alongside a rich, coconut-based curry sauce. Balancing crunchy textures with smooth, savory flavors, it’s a hearty plant-based meal that pairs perfectly with steamed rice and fresh greens.
Ingredients
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 crushed cornflakes
Instructions
- Make the curry sauce:
- Roughly chop onion, garlic, carrot, and ginger.
- Heat oil in a pot and sauté them for 5–6 minutes until softened.
- Stir in curry powder and turmeric, cooking for 1 minute.
- Add flour, then whisk in vegetable stock. Simmer 10–15 minutes until carrots are tender.
- Blend mixture with coconut milk, soy sauce, and maple syrup until smooth. Return to pot and keep warm.
- Prepare the vegetables:
- Peel sweet potato and wash eggplant. Slice both into rounds.
- In a bowl, whisk flour, pepper, salt, coriander, cumin, and plant milk into a batter.
- In another bowl, combine breadcrumbs and crushed cornflakes.
- Dip vegetable slices in batter, then coat in breadcrumb mixture.
- Fry in hot oil until golden brown on both sides. Drain on paper towels.
- Serve:
- Plate vegetables over steamed rice. Ladle curry sauce on top. Add cucumber slices or fresh greens if desired.
Notes
- Swap eggplant and sweet potato for zucchini, pumpkin, or cauliflower.
- Bake breaded vegetables at 200°C (400°F) for 25 minutes as a lighter option.
- Add miso paste to the curry sauce for umami depth.
- Use tamari and gluten-free breadcrumbs for a GF version.
- Try tofu instead of vegetables for extra protein.
- Air fry katsu at 200°C (400°F) for 15 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Japanese
