Healthy Vegan Katsu Curry Recipe

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Cassidy and I have always been fascinated by Japanese cuisine, especially the comforting allure of katsu curry. On a recent trip to Dublin, we dined at a cozy Japanese eatery that served a delightful vegan katsu curry featuring crispy eggplant and sweet potato. Inspired, we decided to recreate this dish at home. Lauren was eager to experiment with the curry sauce, aiming for that perfect balance of spice and creaminess. I focused on getting the vegetables just right—crispy on the outside, tender inside. After a few trials and some laughter over our kitchen adventures, we finally nailed it. This vegan katsu curry has since become a cherished meal in our household, reminding us of our Dublin escapade and the joys of cooking together.

Ingredients

For the Katsu Curry Sauce:

onion
garlic cloves
carrot
fresh ginger
curry powder
turmeric powder
all-purpose flour
vegetable stock
full-fat coconut milk
soy sauce
maple syrup

For the Crispy Vegetables:

eggplant (aubergine)
sweet potato
all-purpose flour
black pepper
salt
coriander powder
cumin powder
unsweetened plant-based milk
breadcrumbs
cornflakes

Instructions

Prepare the Katsu Curry Sauce

Roughly chop the onion, garlic, carrot, and ginger.
In a medium-sized pot, heat some oil over medium heat.
Add the chopped vegetables and sauté for about 5-6 minutes until the onion becomes translucent.
Stir in the curry powder and turmeric, cooking for an additional minute to release their aromas.
Sprinkle in the flour, stirring continuously to form a roux.
Gradually pour in the vegetable stock, mixing well to avoid lumps.
Let the mixture simmer for 10-15 minutes until the carrots are tender.
Transfer the sauce to a blender, add the coconut milk, soy sauce, and maple syrup, and blend until smooth.
Return the sauce to the pot and keep warm on low heat.

Prepare the Crispy Vegetables

Peel the sweet potato and wash the eggplant.
Slice both into thin, round pieces.
In a large bowl, combine the flour, black pepper, salt, coriander powder, cumin powder, and plant-based milk to create a smooth batter.
In a separate bowl, mix the breadcrumbs and crushed cornflakes.
Dip each vegetable slice into the batter, ensuring it's well-coated, then press into the breadcrumb mixture until fully covered.
Heat oil in a frying pan over medium heat.
Once hot, fry the coated vegetable slices until golden brown on both sides.
Remove and place on a paper towel to drain excess oil.

Assemble the Dish

Serve the crispy vegetables over a bed of steamed rice.
Generously ladle the warm katsu curry sauce over the top.
Garnish with chopped spring onions and a sprinkle of sesame seeds, if desired.

This vegan katsu curry brings together the rich flavors of a creamy, spiced sauce with the satisfying crunch of breaded vegetables. Lauren loves how the sweetness of the coconut milk balances the spices, while I can't get enough of the crispy texture of the eggplant and sweet potato. It's a dish that transports us back to that memorable evening in Dublin and showcases the magic that happens when we blend our culinary passions. We hope it brings warmth and joy to your table as it does to ours.