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.
Servings: 4 people
Calories: 531kcal
Equipment
- Blender
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
Instructions
Katsu Curry Sauce
- Roughly chop the onion, garlic, ginger and carrot.1 onion, 2 garlic cloves, 1 carrot, 1 thumb-sized ginger piece
- 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.2 tablespoon curry powder, 1 teaspoon turmeric powder
- 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.1 tablespoon all-purpose flour, 1 ½ cup vegetable stock
- Transfer the sauce to a blender. Add the coconut milk, soy sauce, and maple syrup and blend until you have a smooth consistency.½ cup coconut milk, 2 teaspoon soy sauce, 1 teaspoon maple syrup
Katsu Curry Vegetables
- Peel the sweet potato and wash the aubergine or eggplant. Cut the vegetables into round slices.1 eggplant, 1 sweet potato
- Add the flour, spices, and plant-based milk to a large bowl. Combine well until you have a perfectly smooth batter with no lumps.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
- 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.1 ½ cup breadcrumbs, ½ cup cornflakes
- 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
Calories: 531kcal | Carbohydrates: 95g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1042mg | Potassium: 912mg | Fiber: 11g | Sugar: 15g | Vitamin A: 11070IU | Vitamin C: 12mg | Calcium: 259mg | Iron: 8mg