Vegetarian Katsu Curry is a tasty and healthy twist on a Japanese classic. It features crispy breaded vegetables or plant-based cutlets with rich, flavorful curry sauce. This dish is perfect for those who love comfort food but want a meat-free option. It’s easy to make at home and great for lunch or dinner. Packed with spices and hearty ingredients, vegetarian katsu curry is both satisfying and nutritious. Whether you’re a vegetarian or want to eat less meat, this recipe is a delicious choice. Enjoy it with rice for a complete and filling meal.
What is katsu curry?
It is a popular Japanese dish that features katsu curry. That would be katsu, breaded and deep-fried meat, mostly chicken or pork. The katsu comes in a mild, thick Japanese curry sauce. Onions, carrots, and potatoes are common in this curry sauce. It is typically eaten over a bowl of steamed white rice. Katsu curry is satisfying, delicious , and offers comfort. Crispy meat and flavorful curry are a winning combination.
Ingredients for Vegan Katsu Curry
Firm tofu, eggplant, or sweet potato (about 400 grams) will be your main protein.
All-purpose flour (½ cup)—for coating the tofu or seitan.
Plant-based milk (½ cup)—Use soy, almond, or oat milk.
Panko breadcrumbs (1 cup)—to get a crispy coating.
Salt and pepper—to season the tofu or seitan.
Vegetable oil—for frying.
Ingredients for Katsu Curry Sauce
Onion (1 large)—Finely chopped.
Carrot (1 medium)—Chopped into small pieces.
Garlic cloves (2)—minced.
Ginger (1-inch piece)—Grated or finely chopped.
Potato (1 medium)—diced.
Curry powder (2 tablespoons)—gives the curry its flavor.
Soy sauce (2 tablespoons)—for umami taste.
Tomato paste (1 tablespoon)—adds richness.
Vegetable broth (2 cups)—to make the sauce.
Cornstarch (1 tablespoon) mixed with water—to thicken the sauce.
Salt and pepper—to taste.
Oil—for cooking the curry.
How to Make Vegetarian Katsu Curry
Vegetarian katsu curry is a tasty and comforting Japanese-style dish. It includes a crispy fried cutlet served with rich curry sauce and rice. Here are simple steps for making it at home.
Prepare the Vegetables
Begin by slicing one large eggplant or sweet potato into 1/2-inch-thick pieces. Feel free to use firm tofu as well. Season the cutlets with salt and pepper. Allow it to sit for a few minutes while preparing your batter.
Coat the cutlet.
In one bowl, mix plain flour with a pinch of salt. In another bowl, pour some plant-based milk, like soy or oat milk. In the third bowl, add panko breadcrumbs. Dredge each veggie slice in flour, then milk , and lastly, the breadcrumbs. Ensure all the pieces are coated well.
Fry the cutlet.
Pour oil into a skillet or frying pan over medium heat. When the oil is hot, carefully lay slices in the pan. Cook each side for three to four minutes, until the slices are golden and crispy. Drain the fried pieces on paper towels to remove excess oil.
Make the Curry Sauce
Add a tablespoon of oil to another pan. Sauté chopped onions until they turn soft. Add minced garlic and grated ginger, and cook, stirring, for 1 minute. Stir in the diced carrots, and cook a few more minutes. Stir in the curry powder and a spoon of flour. Ladle in two cups of the broth mixture, stirring to combine.
Gradually add the vegetable stock, stirring to avoid lumps. Add soy sauce and a little maple syrup or sugar for a touch of sweetness. Let the curry simmer for 10-15 minutes, or until the sauce has thickened and the carrots are tender. Add salt and pepper to taste.
Serve the Dish
Serve steamed rice on a plate. The vegetarian cutlets should be served alongside. Drizzle the warmed curry sauce over or beside the cutlet. For garnish, you could add a few pickled vegetables or fresh herbs.
How to Use Vegetarian Katsu Curry?
Vegetarian Katsu Curry is a tasty Japanese-style sauce. Heat it in a pan or microwave until hot. Pour it over crispy vegetable cutlets or tofu for a classic dish. Serve it with steamed rice for a complete meal. You can also enjoy it with noodles or roasted vegetables. Use it as a dip for snacks like tempura or potato wedges. Some people spread it in wraps or sandwiches for extra flavor. Store leftovers in the fridge and reheat before using. This curry adds warmth and flavor to many vegetarian meals.
Variations On Vegan Katsu Curry
Classic Vegan Katsu Curry
The traditional vegan katsu curry relies on tofu or seitan. They are sliced thickly, covered in breadcrumbs, then pan-fried or baked until crispy. The sauce combines onions, carrots, garlic, ginger, vegetable stock, and Japanese curry powder. Stirring in coconut or soy milk may also make the sauce creamier. This variation is accompanied by steamed rice and is frequently flavored with pickled accompaniments or fresh vegetables. And it’s a balanced, soothing primo, with a crunchy cutlet and hearty, robust sauce.
Sweet Potato Katsu Curry
Tofu is a popular substitute for the sweet potato in katsu curry. Sweet potato is sliced thick, steamed, or roasted to tenderness, then dipped in breadcrumbs and baked or fried. The sweet potato’s natural sweet flavor makes for a tasty variation. Best Taste Yam noodles complement the savory, gently spiced curry sauce very well. This version is colorful and hearty, and it’s a good option for anyone who likes a bit of sweetness and softness.
Mushroom Katsu Curry
Another option is to use big portobello mushrooms as a meaty stand-in. Clean and slice them before breading and frying. Their sweet, moist flavor is just what livens up the dish. Use the same curry sauce, or add a drop of soy sauce for a little more umami.
Aubergine Katsu Curry
Eggplant is highly absorbent of other flavors and becomes creamy inside when cooked. Slice it into rounds, dredge it in breadcrumbs, and fry or bake until golden. Serve it with the regular curry sauce. It provides a rich texture without requiring additional ingredients.
Tempeh Katsu Curry
Tempeh is a dense, fermented soy food that holds its shape well and adds a slightly nutty taste. Cut, steam, dress, and fry it. It’s a good match for the mild heat and thickness of the curry.
Cauliflower Katsu Curry
Thickly sliced or large cauliflower florets can be used as a katsu base. It is gently poached or steamed, then breaded and fried. The finished product is a crispy, golden cutlet that’s light and hearty. Mild cauliflower is an excellent match with the curry sauce, especially if the sauce is somewhat spicy. This variation is good if you want something a little lighter but still delicious.
Lentil Katsu Curry
Lentils are boiled and mashed with bread crumbs and seasoning to make patties. These fried or baked patties are crispy and golden brown. They’re soft and moist on the inside but slightly crispy on the outside. The lentils add some fiber and protein, which ensures the dish is hearty and good for you. The rest of the flavors come into play, and the curry sauce moistens the patties.
Chickpea Katsu Curry
Herbs and spices are added to the chickpeas before they are shaped into cutlets or pâtés. These are then crumbed and fried or baked. The patty is rich and flavorful and goes great with curry sauce. Some chickpeas contribute a slightly nutty flavor and firm texture. This variation is excellent for those who enjoy falafel-style dishes with a Japanese twist.
Tofu Skin Katsu Curry
Tofu skin, or yuba, forms on top of heated soy milk. It’s something you can fold, bread, and fry until crisp. Tofu skin is light and has a neutral taste. It makes a light, yet tasty, meal served with curry sauce. This one is usually known for its flaky morsels and pretty presentation.
How to Store Vegetarian Katsu Curry?
Allow the vegetarian katsu curry to cool down to room temperature. Place it into an airtight container. Refrigerate in an airtight container (if you plan to eat it in 3 to 4 days). If you want to store the curry for a more extended period, store it in a freezer-safe container and freeze it for up to 2 months.
If reheating, let the frozen curry thaw in the fridge overnight. Reheat on the stove or in the microwave until hot. Keep stirring occasionally until heated through. Refrain from reheating multiple times to maintain a fresh taste and texture.
Final Words
Vegetarian Katsu Curry: Easy, delicious , and satisfying for everyone. It’s flavorful, comes together easily, and is excellent for eating clean. With year-round availability of the vegetable and a crispy and rich curry sauce, it is a solid option for lunch or dinner. Both vegetarians and meat lovers will enjoy this dish. Serve it over rice or noodles for an entire meal. Whether you make or order it, vegetarian katsu curry is the one. Made this recipe and enjoyed it.
FAQs
Is Katsu Curry a Kid-Friendly Dish?
Katsu Curry is, indeed, kid-friendly. It’s tasty and has crispy as hell chicken or pork, which the kiddos like! The sauce is generally not very spicy, although you can easily make it even milder by substituting your favorite spices. It’s a delicious, ioyc-pacing meal for kids.
Can I Make Katsu Curry Oil-Free?
You can do an oil-free Katsu Curry. Don’t fry, bake, or air-fry the chicken or pork. Go for low-oil or oil-free curry sauces; that way, you get a healthier version of the dish but without compromising on the delicious flavor of Katsu Curry.
What Can I Use Instead Of Sweet Potato And Eggplant?
You can use carrots or butternut squash in place of sweet potato. Substitute zucchini or mushrooms for eggplant. And of course, these vegetables share fairly similar texture and flavor profiles, so they are excellent with things like curry or stir-fries to keep your meal flavorful and healthy.
Can I bake the vegetables instead of frying them?
Yes, you can bake vegetables instead of frying. Baking makes them tender and brings out their natural sweetness. It’s healthier because it uses less oil. Just season the vegetables and bake them until they are soft and slightly crispy.
