Sugar-Free Katsu Curry Rice
Transform your weeknight dinner game with this hearty and guilt-free Sugar-Free Katsu Curry Rice recipe! Packed with wholesome ingredients like nutty brown rice, tender chicken or crispy tofu, and a rich, velvety curry sauce bursting with the flavors of fresh ginger, garlic, and curry spices, this dish never compromises on taste. Perfectly golden panko-crusted katsu adds a satisfying crunch, making every bite pure comfort food bliss. Designed for diverse dietary needs, this recipe offers flexible substitutions to cater to gluten-free, dairy-free, and vegan lifestyles. Whether you’re looking for a refined sugar-free meal or simply crave a lighter take on this Japanese classic, Sugar-Free Katsu Curry Rice is a flavorful and nourishing choice for any occasion. Healthy, customizable, and utterly delicious—this recipe is sure to become a regular favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts or firm tofu, sliced
- 1.5 cups Brown rice
- 2 tablespoons Coconut oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, peeled and sliced
- 1 medium Potato, peeled and diced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 3 cups Vegetable or chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 2 tablespoons Soy sauce (optional, for gluten-free use tamari or coconut aminos)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Panko breadcrumbs (use gluten-free if necessary)
- 1 Egg, beaten (omit for vegan and use a flax egg)
Instructions
Rinse the brown rice under cold water. In a pot, add 1.5 cups of rice with 3 cups of water. Bring to a boil, reduce heat, cover and simmer for about 30 minutes or until water is absorbed and the rice is tender.
While the rice is cooking, heat 1 tablespoon of coconut oil in a large pot over medium heat. Add chopped onion, garlic, and ginger, sauté until the onion is translucent.
Stir in the curry powder and cook for 1 minute until fragrant.
Add the carrots, potato, and broth. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
In a small bowl, mix cornstarch with 2 tablespoons of cold water. Add to the pot to thicken the curry.
Stir in soy sauce, salt, and pepper. Adjust seasoning to taste. Keep warm on low heat.
For the katsu, if using chicken, place each breast between sheets of plastic wrap and pound until about 1/2 inch thick. For tofu, press to remove excess moisture and slice into steaks.
Prepare an assembly line with a plate of panko breadcrumbs and a bowl with the beaten egg. Dip each piece of chicken or tofu in the egg, then coat evenly with breadcrumbs.
In a skillet, heat remaining 1 tablespoon of coconut oil over medium-high heat. Cook the chicken or tofu for 3-4 minutes on each side, until golden and cooked through.
To serve, slice the katsu into strips. Place a serving of brown rice on each plate, top with sliced katsu, and generously ladle over the curry. Enjoy!
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 11984 mg | 521% | |
| Total Carbohydrate | 230.3 g | 84% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 17.7 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 255 mg | 20% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
