Vegetable Katsu Curry

This is one of my favourite dishes to order when I go out to eat - and now with this vegan recipe, I can re-create it at home! 

Coating the vegetables with breadcrumbs makes them crunchy and crispy and when combined with rice and a curry sauce, it makes for a very tasty dinner. 

Serves 4 


For the curry sauce: 

2 tbsp oil 

1 onion, diced 

5 garlic cloves, diced 

3 tsp finely grated ginger 

2 carrots, peeled and sliced 

1/2 apple, peeled and diced 

1 tbsp white miso paste 

4 tsp curry powder

1 tsp garam masala

4 tsp tamari or soy sauce 

2 tsp rice vinegar 

2 tsp mirin or maple syrup 

For the vegetables: 

1 aubergine 

1 sweet potato/ 1 butternut squash 

1/2 cup of plain flour 

1 cup aquafaba (homemade or from a tin of chickpeas) 

100g panko breadcrumbs 

2 tbsp sesame seeds 

Oil for frying 


For the sauce: 

1. Heat up 2 tbsp of oil in a frying pan. Sauté diced onion until soft, add garlic and a around 1-2 minutes later, add the ginger. Fry for another minute and stir.

2. Add the carrot, apple, curry powder and garam masala. Stir and fry off for 1-2 minutes. 

3. Dissolve 1 tbsp of miso paste in 1 cup of warm water and add to the frying pan. 

4. Simmer on a low heat (with a lid) for about 10-15 minutes until carrots and apples are soft 

5. Use a blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add water if the sauce is too thick.  

For the vegetables:

1. Prepare 4 plates - one for flour (season with salt and pepper), one for the aquafaba, one of the breadcrumbs and line the final plate with a double layer of paper towel.

2. Cut the aubergine, sweet potato or butternut squash into thick slices - around 0.5cm. Don't make them too thick or they won't cook all the way through. 

3. Heat the oil. Dip the vegetables in the flour, then aquafaba and then breadcrumbs. 

4. Fry for about 1-2 minutes on each side, until golden brown. Place on the plate with the kitchen towel to soak up excess oil. 

Serve with rice, a side salad and lots of curry sauce! 

NB. Make the curry sauce in advance and store the leftovers in the fridge or the freezer. Also, I sometimes use tofu or 'plant-based chicken' if I want it to be more filling. 


vegan, nut free, gluten free (if use GF flour and breadcrumbs) 

Leave a comment