Vegan Katsu Curry

Now vegetarians and vegan can too enjoy the deliciousness of Katsu Curry with this foolproof recipe. Vegan Katsu Curry, is a fully vegan version of the classic Japanese Katsu Curry.

Vegan Katsu Curry is originate from Japan and easy to make.

A vegan katsu curry, comforting, simple and delicious filled with crispy tofu, sweet potato and aubergine, served on a bed of thick, sweet and mildly spiced aromatic brown curry sauce. Surely you are in a treat with this curry, which is going to please not only vegetarians but even non-vegetarians' taste buds too!

Vegan Katsu Curry is originate from Japan and easy to make.


I came to know about vegan yasai katsu curry a couple of years back, and I asked their staff to omit eggs from my curry and she said yes we can do that for you and they made a vegan katsu curry for me. It was an instant hit with me and my family. Well, since then we are a huge fan of vegan Japanese food, check my Vegan Sushi recipe.

I simply fell in love with Japanese cuisine because I thought that Japanese don't just serve food but they serve incredible art on the plate. Visually you start eating.The arrangement of the food and its colour and shape boggles the mind!  It's a cuisine that satisfies all the senses.

Vegan Katsu Curry is originate from Japan and easy to make.


So what is Katsu and in Katsu Curry? Katsu curry was developed in the 1940s by a customer at the Swiss Grill Restaurant in Japan. It's now taken the UK by storm, especially the vegan version. Katsu means Cutlets in Japanese, and curry has three main section, a crispy panko (Japanese breadcrumbs) breaded vegetables, Tofu or non-veg ingredients.

A curry sauce which is mildly spiced and sweet, delicate and flavourful served with plain boiled rice and pickled ginger.  Making vegan Katsu curry at home is fairly simple and not too much time consuming at all but if you are craving a katsu curry and want to eat in less than an hour, products from Yutaka can curb your cravings. Oishii (the food taste delicious)


Notes:-
I did not deep fried the vegetables, so I slightly softened them in the microwave for 40 seconds before breading and baking.



vegan katsu curry
Mains
Japanese
Yield: 4-5 SERVINGS
Author:

VEGAN KATSU CURRY

VEGAN KATSU CURRY

Vegan Katsu Curry, simple and fresh, delicate and delicious! A recipe with panko breaded vegetables and tofu served with mild and flavourful curry sauce, rice and pickled ginger.
prep time: 5 Mcook time: 25 Mtotal time: 30 M

ingredients:

Curry sauce
  • 1 Large white onion chopped
  • 1 Tbsp. Vegetable oil
  • 800ml Water
  • 100g Yutaka Japanese style curry cube
Vegan Katsu
  • 1 Large aubergine
  • 1 Large Sweet Potato
  • 1 packet Drained and pat dried Tofu
  • 100g Plain flour
  • 50g Cornflour mixed in little water
  • Salt and pepper
  • 200g panko bread crumbs
  • Olive oil

instructions:

How to cook VEGAN KATSU CURRY

  1. Make curry sauce by heating a little oil in a pan, and fry the chopped onions on a low heat until lightly browned.
  2. Add 800ml cold water and bring it to boil.
  3. Turn the heat to medium and let the water simmer for 7 minutes.
  4. Then let the sauce cool down for a few minutes.
  5. Add 100g curry cubes into the sauce, stir until fully dissolved and simmer on low heat until thickened.
  6. Make Vegan Katsu Cut the sweet potato, aubergine and tofu into half cm slice and season with salt and pepper.
  7. Dredge in flour then dip into the cornflour mixture and coat with Yutaka Panko.
  8. Heat the oil in a pan and deep fry for a couple of minutes or until golden brown.
  9. Baked katsuPreheat the oven to gas mark 5-6.Line a baking sheet with tin foil and coat with cooking spray.
  10. Place panko-breaded vegetables and tofu and once again coat the ingredients with cooking spray.
  11. Bake the vegetables for 10-12 minutes on each side or until both sides are golden brown.
  12. Heat the sauce once again, and serve katsu with curry sauce and rice.
  13. Douzo meshiagare (Enjoy your meal)
Calories
507.63
Fat (grams)
12.55
Sat. Fat (grams)
1.84
Carbs (grams)
83.63
Fiber (grams)
9.53
Net carbs
74.11
Sugar (grams)
13.43
Protein (grams)
17.30
Sodium (milligrams)
476.48
Cholesterol (grams)
7.89
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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14 comments

  1. Wow!! This curry looks awesome..new to me but am game to try anything new! Thanks for sharing :)

    ReplyDelete
    Replies
    1. Thanks Vanitha..let me know how you like it:)

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  2. Yumm, yumm!! That looks like a flavor packed Japaneses dish. Those crispy eggplants and the curry are calling my name :-) :-)

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  3. 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

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  4. This is new to me, looks delicious. Shall soon try this.

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  5. So beautifully composed πŸ‘πŸΌπŸ˜Š

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  6. Indeed a nice change to our regular curry. Perfect for this cold weather.

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  7. This recipe looks super interesting, me never tried any japanese curry before. The panko crusted eggplant looks yum

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  8. Never tried any japanese curry but this looks fabulous.. very appealing... Brilliant photography

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  9. Looks so delicious. Nicely Plated, And I liked your roasted eggplant too:)

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  10. 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!

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  11. Super delicious share πŸ‘ŒπŸ‘Œmuch tempting

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  12. 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.

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  13. Looks so delicious .. I wonder if we will get this product in India.

    ReplyDelete

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