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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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/vegan-katsu-curry-recipe/