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Vegan Katsu Curry
4.4 from 21 votes

Vegan Katsu Curry

Our Vegan Katsu Curry features crispy breaded vegetables and a rich, creamy coconut curry sauce, a delicious combination of flavors and textures.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 people
Calories: 531 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

Katsu Curry Sauce
  • 1 onion
  • 2 garlic cloves
  • 1 carrot
  • 1 thumb-sized ginger piece
  • 2 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon all-purpose flour
  • 1 ½ cup vegetable stock
  • ½ cup coconut milk
  • 2 teaspoon soy sauce
  • 1 teaspoon maple syrup
Katsu Curry Vegetables
  • 1 eggplant or aubergine
  • 1 sweet potato
  • 1 cup all-purpose flour
  • ¼ teaspoon black pepper
  • salt a pinch
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 cup plant-based milk unsweeteened
  • 1 ½ cup breadcrumbs
  • ½ cup cornflakes

Instructions

Katsu Curry Sauce
    Cup of Yum
  1. Roughly chop the onion, garlic, ginger and carrot.
  2. 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 starts to soften.
  3. Add the curry and turmeric powder and cook for another minute.
  4. Then add the flour and pour in the vegetable stock a bit at a time while constantly mixing. Let it simmer for 10-15 minutes or until the carrot has softened.
  5. Transfer the sauce to a blender. Add the coconut milk, soy sauce, and maple syrup and blend until you have a smooth consistency.
Katsu Curry Vegetables
  1. Peel the sweet potato and wash the aubergine or eggplant. Cut the vegetables into round slices.
  2. Add the flour, spices, and plant-based milk to a large bowl. Combine well until you have a perfectly smooth batter with no lumps.
  3. Dip one by one the sweet potato and aubergine slices into the batter until they are fully coated.
  4. In a separate bowl, add the breadcrumbs and dip each battered slice into the breadcrumbs until perfectly coated.
  5. Heat some frying oil in a pan and when hot, add the sweet potato and eggplant slices. Fry until they are golden brown.
  6. Place on a paper towel to release excess oil and they will be ready to be served.

Notes

  • Serve the Katsu Curry with some steamed rice, fresh cucumber, and green leaves. 
  • You can use spicy curry powder if you want your sauce spicy. 

Nutrition Information

Calories 531kcal (27%) Carbohydrates 95g (32%) Protein 16g (32%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 1g (5%) Sodium 1042mg (43%) Potassium 912mg (19%) Fiber 11g (44%) Sugar 15g (30%) Vitamin A 11070IU (221%) Vitamin C 12mg (13%) Calcium 259mg (26%) Iron 8mg (44%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 531

% Daily Value*

Calories 531kcal 27%
Carbohydrates 95g 32%
Protein 16g 32%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Sodium 1042mg 43%
Potassium 912mg 19%
Fiber 11g 44%
Sugar 15g 30%
Vitamin A 11070IU 221%
Vitamin C 12mg 13%
Calcium 259mg 26%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.