This Vegetable Katsu Curry is suitable for vegans and vegetarians. Slices of sweet potato, aubergines and tofu are coated in a panko batter and baked until golden and crunchy. I serve them alongside a flavour-packed katsu curry sauce that's inspired by my many trips to Wagamama!
This vegetable katsu curry is my homemade take on a takeaway favourite
Crispy panko-coated vegetables and tofu, paired with that signature thick, mildly spiced curry sauce. It’s comfort food at its best.
I love that you still get all the texture here without needing to deep fry. I quickly microwave the veg slices to soften them, then bake to gives that golden, crisp coating.
Usually, I don't have sticky rice in my cupboard, so I make plain basmati rice.
A leafy green salad dressed in this Wagamama katsu salad dressing is non negotiable. While I'm at it, I'll go all out with mango avocado sushi. And a refreshing glass of fresh pineapple juice. Why not?!
Hayley x
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Vegetable Katsu Curry
Ingredients
Katsu Curry Sauce
- 1 large white onion chopped
- 2 cloves garlic minced
- 1 tablespoon plain flour
- 1 tablespoon mild curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 500 millilitres vegetable stock or water
- 100 millilitres coconut milk
- salt to taste
Vegetable Katsu
- 1 large aubergine
- 1 large sweet potato
- 1 block tofu drained and patted dry
- 100 grams plain flour
- 50 grams cornflour mixed with a little water to make a slurry
- salt and black pepper to taste
- 200 grams panko breadcrumbs
- oil for frying or baking
Instructions
Prepare the Curry Sauce
- Heat the oil in a pan over a low to medium heat. Add the chopped onion and cook gently until soft and lightly golden.
- Stir in the garlic and cook for a further minute until fragrant.
- Add the plain flour, curry powder and turmeric, stirring continuously to form a paste. Cook for a minute to remove the raw flour taste.
- Gradually pour in the vegetable stock, stirring well to avoid lumps.
- Add the soy sauce and sugar, then bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the sauce thickens.
- Pour in the coconut milk and remove from the heat.
- Season to taste and blend if you prefer a smooth, restaurant-style sauce.
Prepare the Vegetable Katsu
- Slice the aubergine, sweet potato and tofu into approximately ½ centimetre thick pieces. Season lightly with salt and pepper.
- Microwave the sweet potato slices for around 5 minutes or until almost tender.
- Coat each piece in plain flour, then dip into the cornflour slurry, and finally coat in panko breadcrumbs.
- To Bake - Preheat the oven to 190°C and line a baking tray with foil. Lightly grease or spray with oil.
- Arrange the coated vegetables and tofu on the tray and spray lightly with oil. Bake for 10–12 minutes on each side, or until golden and crisp.
To Serve
- Reheat the curry sauce if needed. Serve the crispy katsu over rice and pour over the warm curry sauce.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The crisp coating on the katsu with that rich, smooth curry sauce makes this such a satisfying plant-based version of a classic favourite.
Shobha says
Looks so delicious .. I wonder if we will get this product in India.
Mayuri Patel says
And all this time I thought that Japanese cuisine is sushi and rice only! I didn't know they had a curry and that too vegetarian version. Great recipe.
Sasmita says
Super delicious share 👌👌much tempting
Soniya saluja says
This curry looks and sounds super delicious!! I have given a try to Japanese cusine but in restaurants ...if I get my hands on these products out here or similar.. definitely giving it a try!
Uma Srinivas says
Looks so delicious. Nicely Plated, And I liked your roasted eggplant too:)
Anonymous says
Never tried any japanese curry but this looks fabulous.. very appealing... Brilliant photography
Unknown says
This recipe looks super interesting, me never tried any japanese curry before. The panko crusted eggplant looks yum
Nisha says
Indeed a nice change to our regular curry. Perfect for this cold weather.
Unknown says
So beautifully composed 👍🏼😊
jayashree says
This is new to me, looks delicious. Shall soon try this.
Lathiya says
True..we think only we Indians have curry.. even American version of chutney is different from our chutneys... this looks delicious.. will definitely give a try when I get it
Pavani says
Yumm, yumm!! That looks like a flavor packed Japaneses dish. Those crispy eggplants and the curry are calling my name 🙂 🙂
Vanitha says
Wow!! This curry looks awesome..new to me but am game to try anything new! Thanks for sharing 🙂
jcookingodyssey says
Thanks Vanitha..let me know how you like it:)