Vegetarian Katsu Curry
Elevate your vegetarian meals with this mouthwatering Vegetarian Katsu Curry, a plant-based twist on the iconic Japanese comfort dish. Crisp, golden slices of sweet potato, eggplant, and zucchini are perfectly coated in panko breadcrumbs and fried to crunchy perfection. These breaded vegetables are paired with a fragrant, velvety curry sauce made from sautéed onions, garlic, carrots, and flavorful curry spices, simmered in a soy and honey-infused broth for the ultimate savory-sweet harmony. Served over a bed of fluffy rice and topped with fresh cilantro, this recipe offers a delightful combination of creamy, crispy, and aromatic textures in every bite. Perfect for dinner and ready in just over an hour, this vegetarian katsu curry is as satisfying as it is nourishing. Keywords: vegetarian katsu curry recipe, Japanese vegetable curry, crispy panko vegetables.
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Recipe Information
Ingredients
- 1 medium, peeled and cut into 1/2-inch thick slices Sweet potato
- 1 medium, sliced into 1/2-inch rounds Eggplant
- 1 medium, sliced into 1/2-inch rounds Zucchini
- 100 grams All-purpose flour
- 2 large, beaten Eggs
- 150 grams Panko breadcrumbs
- 250 milliliters, for frying Vegetable oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 large, diced Carrot
- 2 tablespoons Curry powder
- 2 tablespoons All-purpose flour
- 500 milliliters Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 4 servings Cooked rice
- 2 tablespoons, chopped Cilantro
Instructions
Prepare the vegetables by slicing the sweet potato, eggplant, and zucchini into 1/2-inch thick slices.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat each vegetable slice first in flour, then in egg, and finally in panko breadcrumbs. Ensure they are evenly coated.
Heat vegetable oil in a large frying pan over medium heat. Fry the breaded vegetables in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels and set aside.
In a large saucepan over medium heat, add a little oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and diced carrot, and cook for an additional 3 minutes.
Stir in the curry powder and flour, cooking for 1-2 minutes until the flour is absorbed and the spices are fragrant.
Gradually pour in the vegetable broth while continuously stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes until thickened.
Add soy sauce and honey to the curry sauce, stirring until well combined. Adjust seasoning with salt or additional soy sauce if needed.
Serve the crispy breaded vegetables over a bed of cooked rice, generously ladled with the curry sauce.
Garnish with chopped cilantro before serving. Enjoy your vegetarian katsu curry!
Nutrition Facts
Calories |
3698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 63.8 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 10323 mg | 449% | |
| Total Carbohydrate | 570.4 g | 207% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 86.5 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 479 mg | 37% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 3960 mg | 84% | |
*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.
