Vegan Katsu Curry with Eggplant and Sweet Potato

Hi there! Happy Monday and the start of the week 💚

After a few days off, I’m back, ready to share some delicious recipes for you to keep cooking 100% plant-based, healthy, and tasty meals at home.

Today, I’ve been craving this Veggie Katsu Curry, so I’ve decided this is what we’re having for dinner tonight. Maybe you would like to eat this, too, so check it out!

This vegan version of the classic Katsu Curry is a fantastic option for those seeking plant-based alternatives without compromising on taste. Made with sweet potato and eggplant, this dish is both flavorful and hearty.

Katsu curry is one of our favorite Japanese dishes that traditionally consists of a breaded, deep-fried protein or vegetables served with a rich curry sauce, rice, and some greens.

At home, we've tried different versions of this curry, such as this Cauliflower Katsu Curry. We love breading and cooking to a crispy perfection our favorite seasonal veggies to serve with this creamy sauce.

After visiting Wagamama in Dublin, I was inspired to make this Vegan Katsu Curry using sweet potato and eggplant from our garden. These veggies have a similar cooking time, which makes the cooking process much easier. For the kids, we like cutting smaller sweet potatoes into smaller pieces. They love the sauce and the crispy veggies, which makes this recipe a family favorite.

You can prepare the sauce ahead, which is super handy for us. Today, I’ll leave the sauce and rice ready before heading out, and at dinner, we just have to prepare the vegetables.

Ingredients for the Katsu Curry Sauce

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 cup vegetable stock

• 1/2 cup coconut milk

• 2 teaspoon soy sauce

• 1 teaspoon maple syrup

Katsu Curry Vegetables

• 1 eggplant (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 breadcrumbs

• 1/2 cup cornflakes

Cooking Method for Katsu Sauce

1. 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 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.

2. Add the curry and turmeric powder and cook for another minute.

3. 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.

4. 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.

How to Prepare the Crispy Vegetables

1. 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.

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 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.

4. 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 them on a paper towel to release excess oil, and they will be ready to be served.

Place some short-grain rice on a plate, and add the crispy veggies and Katsu sauce. We like garnishing the dish with spring onions and sesame seeds. Enjoy your Vegan Katsu Curry!

Variations to our Vegan 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. You can also 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.

If you're looking for some appetizers to serve with this curry, check out our Air Fryer Edamame or Agedashi Tofu.

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 more nutritious 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.

I hope you give this recipe a try; I’ll post a picture of our Katsu tonight! Let me know if you have any questions 💚

Love,

Laura.