Vegan Katsu Curry Recipe

Introduction

Vegan Katsu Curry is a comforting and flavorful dish combining crispy fried vegetables with a rich, creamy curry sauce. This plant-based version offers a satisfying twist on a Japanese classic that’s perfect for a cozy meal any day of the week.

Ingredients

• 1 onion
• 2 garlic cloves
• 1 carrot
• 1 thumb-sized ginger piece
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 tablespoon all-purpose flour (for sauce)
• 1 1/2 cups vegetable stock
• 1/2 cup coconut milk
• 2 teaspoons soy sauce
• 1 teaspoon maple syrup
• 1 eggplant (or aubergine)
• 1 sweet potato
• 1 cup all-purpose flour (for batter)
• 1/4 teaspoon black pepper
• A pinch of salt
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 cup plant-based milk (unsweetened)
• 1 1/2 cups breadcrumbs
• 1/2 cup cornflakes
• Oil for frying

Instructions

1. Step 1: Roughly chop the onion, garlic, ginger, and carrot. Heat some oil in a pot or pan and add the chopped vegetables. Cook for 5-6 minutes until the onion starts to soften.
2. Step 2: Add the curry powder and turmeric powder, stirring and cooking for another minute to release their aromas.
3. Step 3: Stir in 1 tablespoon of flour, then gradually pour in the vegetable stock while continuously mixing. Let the mixture simmer for 10-15 minutes until the carrot softens.
4. Step 4: Transfer the sauce to a blender. Add coconut milk, soy sauce, and maple syrup, then blend until smooth and creamy. Set aside.
5. Step 5: Peel the sweet potato and wash the eggplant. Slice them into rounds about 1/4-inch thick.
6. Step 6: In a large bowl, combine 1 cup flour, black pepper, salt, coriander powder, cumin powder, and plant-based milk to make a smooth batter without lumps.
7. Step 7: Dip each slice of sweet potato and eggplant into the batter, ensuring they are fully coated.
8. Step 8: In a separate bowl, mix the breadcrumbs with crushed cornflakes. Dip each battered slice into this mixture to coat thoroughly.
9. Step 9: Heat oil in a frying pan over medium-high heat. When hot, fry the coated vegetable slices until golden brown on both sides, about 2-3 minutes per side.
10. Step 10: Drain the fried slices on paper towels to remove excess oil. Serve warm with the prepared curry sauce.

Tips & Variations

• For extra crunch, combine equal parts breadcrumbs and crushed cornflakes for the coating.
• Try swapping eggplant and sweet potato for firm tofu or mushrooms for variety.
• If you prefer a spicier sauce, add a pinch of chili powder or fresh chili while cooking the curry.

Storage

Store any leftover curry sauce separately in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The fried vegetables are best eaten fresh but can be refrigerated for up to 1 day and reheated in a toaster oven for crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the curry sauce ahead of time?

Yes, the sauce can be prepared a day or two in advance and stored in the refrigerator. Simply reheat before serving.

What can I use instead of cornflakes for the coating?

If you don’t have cornflakes, crushed panko breadcrumbs or crushed nuts make great alternatives to add extra texture.

Vegan Katsu Curry Recipe

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★★★★★

4.7 from 150 reviews

This Vegan Katsu Curry is a flavorful and comforting dish that features crispy fried sweet potato and eggplant slices coated in a golden breadcrumb crust, served with a rich and creamy homemade curry sauce made from fresh vegetables and fragrant spices. Perfect for a satisfying plant-based meal that brings warmth and bold flavors to your table.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Japanese-inspired, Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Katsu Curry Sauce

• 1 onion
• 2 garlic cloves
• 1 carrot
• 1 thumb-sized ginger piece
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 tablespoon all-purpose flour
• 1 1/2 cups vegetable stock
• 1/2 cup coconut milk
• 2 teaspoons soy sauce
• 1 teaspoon maple syrup

Katsu Curry Vegetables and Batter

• 1 eggplant (or aubergine)
• 1 sweet potato
• 1 cup all-purpose flour
• 1/4 teaspoon black pepper
• A pinch of salt
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 cup plant-based milk (unsweetened)
• 1 1/2 cups breadcrumbs
• 1/2 cup cornflakes
• Oil for frying (such as vegetable or canola oil)

Instructions

1. Prepare the Sauce Vegetables: Roughly chop the onion, garlic, ginger, and carrot. This will be the flavor base of your curry sauce.
2. Cook the Vegetables: Heat some oil in a pot or pan and add the onion, carrot, garlic, and ginger. Stir and cook for 5-6 minutes until the onion softens and the mixture is fragrant.
3. Add Spices and Flour: Mix in the curry powder and turmeric powder and cook for another minute to release their aromas. Then sprinkle in 1 tablespoon of all-purpose flour and stir well to combine.
4. Add Vegetable Stock: Gradually pour in the vegetable stock bit by bit while constantly stirring to avoid lumps. Let the sauce simmer gently for 10-15 minutes or until the carrot is tender and the sauce has thickened slightly.
5. Blend the Sauce: Transfer the curry mixture to a blender. Add the coconut milk, soy sauce, and maple syrup. Blend until smooth and creamy, then set aside and keep warm.
6. Prepare the Vegetables for Katsu: Peel the sweet potato and wash the eggplant. Slice both into round, evenly thick slices for frying.
7. Make the Batter: In a large bowl, mix the 1 cup all-purpose flour, black pepper, salt, coriander powder, and cumin powder. Whisk in the plant-based milk until you achieve a smooth, lump-free batter.
8. Batter the Vegetable Slices: Dip each sweet potato and eggplant slice into the batter to coat thoroughly.
9. Coat with Breadcrumbs: In a separate bowl, combine the breadcrumbs and crushed cornflakes for extra crunch. Dip each battered vegetable slice into this mixture, ensuring they are fully covered.
10. Fry the Katsu: Heat oil in a pan over medium-high heat. When hot, carefully add the coated sweet potato and eggplant slices. Fry until golden brown and crispy on both sides, about 3-4 minutes per side.
11. Drain Excess Oil: Place the fried slices on a paper towel-lined plate to absorb any excess oil before serving.
12. Serve: Serve the crispy vegan katsu vegetables alongside the warm, creamy curry sauce for a delicious and hearty vegan meal.

Notes

• For extra crunch, you can use panko breadcrumbs instead of regular ones.
• Ensure the oil is hot enough before frying to prevent soggy crusts.
• Use unsweetened plant-based milk to keep the batter neutral in flavor.
• This dish can be served with steamed rice or a side of steamed vegetables.
• Adjust the spice level of the curry powder according to your preference.

Keywords: Vegan Katsu Curry, plant-based curry, crispy fried vegetables, eggplant katsu, sweet potato katsu