Vegan Katsu Curry
Try this Vegan katsu curry recipe, or contribute your own.
Try this Vegan katsu curry recipe, or contribute your own.
- salt and pepper
- 2 tsp rice vinegar
- 2 tbsp sesame seeds
- 2 medium carrots peeled and sliced
- 1 tsp garam masala
- 1 large aubergine
- 1 sweet potato peeled
- about 1/2 cup all purpose flour / rice flour for g
- about 1 cup gelatinous aquafaba* homemade or from a tin of chickpeas
- about 100 g panko breadcrumbs** or gf breadcrumbs
- high smoke oil for shallow frying
- 2 tbsp neutral tasting oil
- 1 large onion (i used red) finely diced
- 5 garlic cloves finely diced
- 3 tsp ginger finely grated
- 1/2 granny smith (sour) apple peeled and diced
- 1 heaped tbsp white miso paste (gf miso for gluten-i
- 4 tsp curry powder (i used hot madras curry powder)
- 4 tsp tamari or soy sauce
- 2 tsp mirin (sweet japanese rice wine) or maple syrup to taste
- 1 1/2-2 cups of your favourite rice cooked or steamed
- 1 head of lettuce i used lollo rosso
- a salad dressing: sesame oil vinegar, mirin, tamari / soy sauce (all to taste)
- Carbohydrate 9.02906538393735 g
- Cholesterol 0 mg
- Fat 4.4930307692186 g
- Fiber 2.09076924850739 g
- Protein 2.74328076795138 g
- Saturated Fat 0.632639999998661 g
- Serving Size 1 1 Serving (50g)
- Sodium 373.03139254918 mg
- Sugar 6.93829613542996 g
- Trans Fat 0.203975769227361 g
- Calories 84 calories
Step-by-step
- Heat up 2 tbsp of oil in a frying pan with a matching lid.
- Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger.
- Fry for another minute or two stirring frequently.
- Add sliced carrot, diced apple, curry powder and garam masala.
- Stir around and fry off for a minute or two.
- Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.
- Simmer, on low heat (with a lid on) for about 10-15 minutes until carrots and apples become soft.
- Transfer to an upright blender or use a stick blender to make a smooth, thick sauce.
- Season with tamari or soy sauce, rice vinegar and mirin.
- Add more water if the sauce is too thick.
- Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with a generous amount of salt and pepper.
- Pour thick, egg white-like aquafaba onto the second plate.
- Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with a double layer of paper towel.
- Cut aubergine and sweet potato into ½ cm or 0.2 inch thick slices. Don’t make them thicker or else the inside will remain raw.
- Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
- Dredge veggie slices in seasoned flour first, then in aquafaba and finally in breadcrumbs.
- Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
- Fry for about 1-2 minutes on each side – until the coating becomes golden brown.
- Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil.
- Serve with rice, a simple green salad and a generous amount of curry sauce.
My Love Affair with Vegan Katsu Curry
As a busy working mom, finding time to cook healthy and delicious meals can feel like a marathon. I'm constantly juggling work deadlines, school pick-ups, and trying to maintain some semblance of a social life. But amidst the chaos, one dish consistently brings me joy and satisfaction: vegan katsu curry. It's a vibrant, flavorful explosion that satisfies my cravings while ticking all the boxes for a nutritious and wholesome meal. It’s quick enough for a weeknight dinner, but impressive enough to serve to guests.
The beauty of this recipe lies in its adaptability. I often tweak it based on what’s in my fridge. Sometimes I add extra vegetables, like broccoli or bell peppers, for a more colorful and nutrient-rich experience. Other times, I experiment with different types of curry powder, playing with levels of spice and flavor. The core ingredients remain the same – aubergine, sweet potato, and that incredible, rich curry sauce – but the variations keep it exciting and prevent me from getting bored with the same old routine.
What started as a simple desire for a comforting meal has blossomed into a personal culinary exploration. Each time I prepare this dish, I find myself savoring the process, from finely dicing the onions to the satisfying sizzle of the aubergine and sweet potato frying in the pan. The aroma that fills my kitchen is intoxicating, a comforting promise of a warm and delicious meal. The final product is always satisfying - crispy katsu, creamy curry, and fluffy rice, all in perfect harmony. It’s a dish that nourishes both body and soul, a reminder to find moments of peace and enjoyment amidst the daily grind.
The Magic of Homemade Katsu Curry
One of the things that sets this vegan katsu curry apart is the homemade curry sauce. Unlike many store-bought versions, my recipe avoids unnecessary additives and preservatives, giving you complete control over the flavor profile. It’s surprisingly simple to make and requires minimal effort. The combination of miso paste, curry powder, and a touch of sweetness from mirin (or maple syrup) creates a depth of flavor that’s hard to replicate. The gentle simmering allows the spices to meld together, resulting in a rich and complex sauce that coats the perfectly golden-brown katsu beautifully. The creamy texture is a direct result of blending the sauce after simmering, achieving a smooth and luscious consistency.
The process of making the katsu itself is equally rewarding. I love the satisfying crunch of the panko breadcrumbs, the slight give of the perfectly cooked aubergine and sweet potato, and the subtle sweetness of the sesame seeds scattered throughout. It's the perfect combination of textures and tastes, making every bite a delightful experience. The use of aquafaba, the liquid from canned chickpeas, adds a surprising binding effect to the katsu, creating a light and crispy coating without needing eggs.
More Than Just a Meal: A Culinary Journey
For me, making vegan katsu curry is more than just preparing a meal; it’s a meditative journey, a moment of mindful creation. I find immense satisfaction in the process of transforming simple ingredients into a delicious and nourishing dish. The act of chopping vegetables, sautéing onions, and simmering the curry sauce is calming and therapeutic. This meal is more than sustenance; it’s a testament to creativity, resourcefulness, and the power of simple ingredients to create something truly extraordinary. Each ingredient plays a vital role, contributing to the overall harmony of flavors and textures. The crispiness of the katsu contrasts beautifully with the creamy richness of the curry sauce, while the fluffy rice adds a subtle neutral element to balance the complexity of the dish.
I've shared this recipe with countless friends and family members, and it's always a hit. It’s a testament to the universality of delicious food – it transcends cultural boundaries and satisfies everyone. Whether you're a seasoned vegan or a curious omnivore, I encourage you to give this recipe a try. It's a flavor explosion that’s both healthy and surprisingly easy to prepare. It's a dish that I often make for friends and family gatherings and never fails to impress. It is a testament to the power of simple cooking to create unforgettable culinary experiences.
A Dish for Every Occasion
This vegan katsu curry isn't just for weeknights. It's incredibly versatile and adaptable to various occasions. A simple green salad alongside adds a fresh and contrasting element, while the fluffy rice provides a perfect base for the flavorful sauce. It's an effortless centerpiece for a casual dinner party, easily scalable to serve a crowd. The vibrant colors make it visually appealing, transforming a simple weeknight meal into a stunning centerpiece for any gathering. The crispy katsu and creamy curry are a guaranteed crowd-pleaser, leaving everyone wanting more.
Its adaptability extends beyond the main course, too. Leftovers are just as delicious the next day, making it a great option for meal prepping. The curry sauce can be made ahead of time, saving precious time during busy weeknights. The katsu itself reheats well, maintaining its crispy texture. This means you can enjoy this delightful meal on multiple occasions without sacrificing any quality or convenience.
