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–+ servings
Vegan Katsu Curry

Crispy Vegan Katsu Curry That Will Brighten Your Dinner Table

Enjoy vibrant Vegan Katsu Curry with crispy sweet potato and eggplant in a creamy coconut sauce. A delightful weeknight meal that's quick and customizable.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese, Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 medium Onion Can substitute with shallots
  • 2 cloves Garlic Fresh garlic recommended
  • 1 medium Carrot Can substitute with parsnip
  • 1 thumb-sized piece Ginger Dried ginger can be used (1/2 tsp)
  • 2 tbsp Curry Powder Choose mild or spicy
  • 1 tsp Turmeric Powder Optional but recommended
  • 1 tbsp All-Purpose Flour Gluten-free flour can be substituted
  • 1.5 cups Vegetable Stock Homemade or store-bought
  • 1/2 cup Coconut Milk Choose full-fat or lighter version
  • 2 tsp Soy Sauce Swap with tamari for gluten-free
  • 1 tsp Maple Syrup Can substitute with agave syrup or brown sugar
For the Vegetables
  • 1 medium Eggplant Can substitute with zucchini or portobello mushrooms
  • 1 medium Sweet Potato Regular potatoes can also be used
For the Coating
  • 1.5 cups Breadcrumbs Gluten-free breadcrumbs or crushed cornflakes work as well
  • 1/2 cup Cornflakes Optional for extra crunch
  • 1 cup Plant-Based Milk Unsweetened almond or oat milk can serve as substitutes
For Seasoning
  • 1/4 tsp Black Pepper Adjust according to taste
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder

Equipment

  • Skillet
  • Blender
  • Deep skillet
  • bowl

Method
 

Step-by-Step Instructions
  1. Finely chop the onion, garlic, ginger, and carrot. Heat a tablespoon of oil in a skillet over medium heat, and sauté the chopped vegetables for 5-6 minutes until softened.
  2. Sprinkle in the curry and turmeric powder, stirring for about one minute. Gradually incorporate the all-purpose flour, then whisk in the vegetable stock. Allow to simmer for 10-15 minutes.
  3. Transfer the thickened sauce to a blender. Add coconut milk, soy sauce, and maple syrup, then blend until smooth.
  4. Peel and slice the sweet potato and eggplant into uniform thickness of about 1/4 inch. Set aside.
  5. Combine all-purpose flour, black pepper, coriander, and cumin powders in a bowl. Whisk in plant-based milk until smooth.
  6. Dip each slice of sweet potato and eggplant into the batter, then roll in breadcrumbs and cornflakes.
  7. Heat oil in a deep skillet over medium-high heat. Fry coated vegetables for 3-4 minutes on each side until crispy and golden brown.
  8. Plate with a generous serving of steamed rice topped with the creamy vegan katsu curry sauce and the crispy vegetables. Garnish with spring onions and sesame seeds.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Store leftover curry in an airtight container for up to 3-4 days, keeping vegetables separate from sauce. Freeze curry sauce alone for up to 3 months. Reheat gently.

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