Vegan Katsu Curry
User Reviews
4.4
21 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
4 people
-
Calories
531 kcal
-
Course
Main Course
-
Cuisine
Japanese
Vegan Katsu Curry
Report
Our Vegan Katsu Curry features crispy breaded vegetables and a rich, creamy coconut curry sauce, a delicious combination of flavors and textures.
Share:
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
- a pinch of salt
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 cup plant-based milk unsweeteened
- 1 ½ cup breadcrumbs
- ½ cup cornflakes
Add to Shopping List
Instructions
Katsu Curry Sauce
- Roughly chop the onion, garlic, ginger and carrot.
- 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.
- Add the curry and turmeric powder and cook for another minute.
- 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.
- 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
- Peel the sweet potato and wash the aubergine or eggplant. Cut the vegetables into round slices.
- Add the flour, spices, and plant-based milk to a large bowl. Combine well until you have a perfectly smooth batter with no lumps.
- Dip one by one the sweet potato and aubergine slices into the batter until they are fully coated.
- In a separate bowl, add the breadcrumbs and dip each battered slice into the breadcrumbs until perfectly coated.
- Heat some frying oil in a pan and when hot, add the sweet potato and eggplant slices. Fry until they are golden brown.
- 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
Show Details
Calories
531kcal
(27%)
Carbohydrates
95g
(32%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
1042mg
(43%)
Potassium
912mg
(26%)
Fiber
11g
(44%)
Sugar
15g
(30%)
Vitamin A
11070IU
(221%)
Vitamin C
12mg
(13%)
Calcium
259mg
(26%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 531 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.4
21 reviews
Good
Other Recipes
You'll Also Love
