Our Vegan Katsu Curry features crispy breaded vegetables and a rich, creamy coconut curry sauce, a delicious combination of flavors and textures. This vegan version is a fantastic option for those seeking plant-based alternatives without compromising on taste. Made with sweet potato and aubergine, this dish is both flavorful and nutritious.
What is Katsu Curry?
Katsu curry is a popular Japanese dish that traditionally consists of a breaded, deep-fried protein or vegetables served with a rich curry sauce, rice, and some greens. This dish is said to have originated at the "Ginza Swiss" restaurant in Tokyo in 1948.
Some popular options for a vegan alternative to this famous dish include breaded tofu, seitan, or our favorite, vegetables such as eggplant and sweet potato. Another tasty option for a Yasai Katsu Curry is using cauliflower wings or nuggets.
What is katsu sauce made from?
Katsu Curry Sauce is typically made using a blend of Japanese curry powder, which consists of a mix of spices like turmeric, cumin, coriander, fenugreek, and others. Other ingredients can be added to the sauce such as carrots, potatoes, onions, or even apples to add some sweetness.
To make our Katsu sauce we use simple ingredients such as carrots, onions, garlic, and ginger. To keep the sauce vegan we use vegetable stock and coconut milk to give the sauce a creamier texture and flavor.
Our Katsu Curry is:
- Vegan
- Yasai Katsu Curry (Vegetable Katsu Curry)
- Served with breaded Sweet Potato and Eggplant
- Mild
- Wagamama-style
- Japanese-style dish
- Family-friendly
How to cook the Katsu Curry
Easy Katsu Curry Sauce Recipe
Ingredients
Curry Powder. Choose a good quality curry powder, as this is the main ingredient to create the perfect Katsu Curry sauce. You can use mild or spicy curry powder, depending on how you prefer your sauce.
Onion, garlic, carrots, ginger. These are the basic ingredients we use together with the curry powder to make the sauce. The combination of these four staple ingredients when cooking an Asian dish, makes the perfect base for the sauce. You can use yellow onion, red onion, or shallots. If you don't have fresh ginger or garlic, you could use powder.
Turmeric Powder. We love adding some turmeric powder when cooking Katsu Curry. It adds color and is such a great supplement to add to your diet if you haven't yet. You can as well, use spices such as garam masala, chili powder for spice, star anise, cloves, etc.
Vegetable Stock. Adding vegetable stock instead of water enhances the flavor of the dish. You can get vegetable bouillon cube or broth.
Coconut Milk. To make the sauce creamier, you will need some coconut milk. Always try buying the brand that contains the most percentage of coconut. Alternatively, you can use cashew cream, soy cream, or another type of plant-based cream or milk you like.
Flour. Just a little bit of plain flour is needed to get the perfect consistency of the sauce. We use all-purpose flour, but you can use whole-wheat flour, or gluten-free flour such as rice flour, almond flour, or chickpea flour for a gluten-free version of the dish.
Soy Sauce. We use soy sauce, tamari, or coco aminos (gluten-free options) to add more umami. You can as well add some sesame oil if you want to add more umami to the dish.
Sweetener. To keep the sauce vegan, use maple syrup. You can use any type of sweetener of your choice such as date syrup, agave, brown sugar, monk fruit, etc. For a vegetarian option, honey can be a great option.
Step-by-Step Method
- We use our cast-iron pot to cook the Katsu Curry sauce, but any medium-size pot or large pan will work. Heat some oil to in a pot or pan and add onion, carrot, garlic, and ginger, roughly chopped. 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 or food processor. Add the coconut milk, soy sauce, and maple syrup and blend until you have a smooth consistency.
Crispy Vegetables
Ingredients
Eggplant or aubergine and sweet potato. These are the two veggies we use for our Katsu Curry but of course, you can use any other veggie of your choice. If you are a big fan of cauliflower, you should definitely try this recipe. If you want to add a plant-based protein, you can use tofu, seitan, or tempeh for example.
Breadcrumbs and cornflakes. You can use homemade or bought breadcrumbs. When we make Katsu, we like combining breadcrumbs with cornflakes. It results on the perfect texture. If you don't have breadcrumbs, and you have some plain or salted crackers at home, you can blend them to use as breadcrumbs. Other options are panko breadcrumbs, coconut flakes, or gluten-free breadcrumbs.
Flour. You can use all-purpose flour, whole-wheat flour, or gluten-free flour such as rice flour, almond flour, or chickpea flour for a gluten-free version of the dish. We normally use regular flour or whole wheat flour, they both work perfectly.
Spices. To give some extra flavor to our coating, we use a seasoning blend that includes cumin, coriander, salt, and pepper. This will make the batter tastier and give your crispy veggies a deeper flavor. You can add other spices such as garlic powder, onion powder, or five-spice powder.
Plant-based milk. To prepare the batter, we use plant-based milk with no added sugars. Our favorite is unsweetened soy milk as it doesn't overpower the taste of the batter.
Step-by-Step Method
- Peel the sweet potato and wash the aubergine or eggplant. Cut the vegetables into round slices. You want thin slices that are easy to cook when deep-frying but that will hold their shape.
- 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 slice into the breadcrumbs until perfectly coated.
- Heat some frying oil in a frying 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.
Alternatives to our Yasai Katsu Curry
- Change the main ingredient. One option is to experiment with the type of protein or vegetable used. While traditional vegan katsu curry is made with breaded tofu, you could also try using seitan, tempeh, or even a plant-based meat substitute.
- Make it spicier or milder. Depending on your taste, you can choose to use a mild or spicy curry powder, as this is the best way to customize your sauce. As well, you can add other ingredients or seasoning to give your Katsu Curry sauce a spicy kick such as chili powder, red chili, white pepper, or chili flakes.
- Make it gluten-free. To make this recipe gluten-free you need to substitute the flour used to make the sauce for gluten-free flour and the soy sauce for tamari. To bread the veggies you will need gluten-free breadcrumbs and gluten-free flour.
- Use the air-fryer to cook the vegetables. If you're looking for a healthier option, consider air frying or baking the sweet potato and eggplant rather than frying it. To air-fry the veggies, you may need to make a few batches depending on your air-fryer size. Using a cooking brush, add some oil to the sweet potato and eggplant slices, set the air-fryer to 180C (350F), add the vegetables into the air fryer basket, and air-fry for 16-18 minutes. We use the Ninja Air Fryer and we truly love it.
Serving Suggestions
Vegan Katsu Curry is a yummy main dish that pairs well with a bowl of steamed rice, some pickled vegetables, freshly sliced cucumber, and a few lime wedges. As well, don't forget to sprinkle some sesame seeds. We really love how the cucumber, squeezed lime and pickled veggies add some freshness to this hearty and creamy curry.
To serve this Japanese curry, we recommend using a shallow bowl, so the rice doesn't soak the sauce straight away.
What type of rice should I use for Katsu Curry?
When it comes to pairing rice with Vegan Katsu Curry, the top choice would be short-grain white rice, commonly used in Japanese cuisine. It is known for its slightly sticky texture, which complements the Katsu Curry well and helps to hold the dish together.
If you cannot find this type of rice, you can use jasmine rice or another type of long-grain white rice.
Alternatively, if you are looking for a healthier option for your Vegan Katsu Curry, try pairing it with brown rice or even quinoa.
Store and Reheat
To store any leftover curry, separate the sauce from the breaded veggies and rice. Place each item in an airtight container and refrigerate for up to 3 to 4 days.
To reheat the sauce, you can use a saucepan on low heat, stirring occasionally until it reaches your desired temperature.
If you have an air-fryer, you can use it to reheat the veggies so they stay crispy. Steam or microwave the rice to restore its moist, fluffy texture. Once all components are heated through, assemble the dish with the desired sides and enjoy your delicious Vegan Katsu Curry just as freshly cooked.
FAQ and Tips
Is this Katsu Curry gluten-free?
This Vegan Katsu Curry recipe can be made gluten-free by substituting regular flour with a gluten-free alternative, such as rice flour or a gluten-free all-purpose flour blend. Also, make sure to use gluten-free breadcrumbs and double-check that your curry powder and soy sauce are labeled gluten-free.
Is Vegan Katsu Curry a kid-friendly dish?
Yes, Vegan Katsu Curry can be a kid-friendly dish. We normally use mild curry powder, making it suitable for Luca and little Lena. I won't lie to you, they normally prefer to eat sweet potato instead of eggplant when we make this meal. To make this meal healthier, we recommend air-frying or baking the veggies instead of deep-frying them. Another option is to serve the curry sauce with some pan-fried tofu.
Can I make Vegan Katsu Curry oil-free?
While the traditional Katsu Curry recipe involves frying the breaded vegetables in oil, it is possible to make Vegan Katsu Curry with less oil or entirely oil-free. One option is to use an air fryer, which requires minimal amounts of oil. Alternatively, you can bake the breaded vegetables on a parchment-lined tray in the oven, flipping them halfway through the cooking time for even crispiness.
What can I use instead of and Eggplant?
If you would like to try different vegetables in your Vegan Katsu Curry, consider using alternatives like tofu, pumpkin, zucchini, bell pepper, asparagus, or even portobello mushrooms. The key is to choose vegetables that can maintain their shape and texture during the breading and cooking process.
Can I bake the vegetables instead of frying them?
Yes, you can bake the breaded vegetables in the Vegan Katsu Curry recipe instead of frying them. Preheat your oven to 400°F (200°C), place the breaded vegetables on a parchment-lined baking tray, and bake for approximately 20 to 25 minutes, flipping them halfway through the baking time to ensure even cooking and crispiness. This method not only cuts down on oil usage but can also make the dish a bit lighter and healthier.
Vegan Katsu Curry
Equipment
- Blender
Ingredients
Katsu Curry Sauce
- 1 onion
- 2 garlic cloves
- 1 1 carrot
- 1 thumb-sized ginger piece
- 2 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon all-purpose flour
- 400 ml vegetable stock
- 100 ml 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
- 2 cup breadcrumbs
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.
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