Vegan Katsu Curry Rice
Indulge in the rich and comforting flavors of Vegan Katsu Curry Rice, a plant-based twist on the beloved Japanese classic. This hearty dish features crispy, golden-fried eggplant slices coated in crunchy panko breadcrumbs, paired with fluffy Japanese short-grain rice. The star of the plate is a luscious curry sauce made with a fragrant blend of curry powder, turmeric, coconut milk, and a touch of grated apple for subtle sweetness. Packed with tender vegetables like carrots and potatoes and thickened to perfection with a cornstarch slurry, this vibrant sauce is both creamy and flavorful. Perfect for a cozy dinner, this vegan katsu curry is a satisfying meal that’s as wholesome as it is delicious. Whether you're looking for vegan comfort food, Japanese-inspired recipes, or a crowd-pleaser for any occasion, this dish will quickly become a favorite in your repertoire!
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Recipe Information
Ingredients
- 1.5 cups Japanese short-grain rice
- 2 cups Water
- 1 large Eggplant
- 0.5 cup All-purpose flour
- 0.5 cup Unsweetened plant-based milk
- 1 cup Panko breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
- as needed Cooking oil spray
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Grated ginger
- 1 medium Carrot
- 1 medium Potato
- 2 tablespoons Curry powder
- 0.5 teaspoon Turmeric powder
- 1 small Apple
- 3 cups Vegetable broth
- 0.5 cup Coconut milk
- 2 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Rinse the rice under cold water until the water runs clear. Combine rice and 2 cups of water in a medium saucepan, bring to a boil, reduce to low, cover and simmer for 15 minutes or until cooked. Remove from heat and let it sit covered.
Slice the eggplant into thick disks, about 1/2 inch in thickness.
Set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, the second with the plant-based milk, and the third with panko breadcrumbs.
Coat each eggplant slice in flour, then dip in plant-based milk, and finally coat with panko breadcrumbs. Press the breadcrumbs into the slices to ensure they stick.
Heat vegetable oil in a frying pan over medium heat. Shallow fry the breaded eggplant slices until golden and crispy on both sides, about 3-4 minutes per side. Drain on paper towels and set aside.
To make the curry sauce, dice the onion, mince the garlic, and grate the ginger. Peel and dice the carrot and potato into small cubes. Peel and grate the apple.
In a large saucepan, heat a light spray of oil over medium heat and sauté the onions until translucent, about 3-4 minutes.
Add garlic, ginger, carrot, and potato. Cook for another 3 minutes, stirring occasionally.
Mix in curry powder and turmeric, and cook for an additional minute until fragrant.
Add the grated apple, vegetable broth, and coconut milk. Stir well and bring to a boil.
Once boiling, lower the heat to a simmer. Cover and let it cook for 15 minutes until the vegetables are tender.
In a small bowl, mix cornstarch with 2 tablespoons of water, then add it to the curry sauce while stirring constantly. Simmer for another 2 minutes until the sauce thickens.
Stir in soy sauce and adjust seasoning with salt and pepper if needed.
To serve, plate a portion of rice, top with crispy eggplant slices, and generously ladle the curry sauce over everything.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 20.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1244 mg | 26% | |
*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.
