Vegetarian Katsu Curry Rice
Dive into the comforting flavors of Vegetarian Katsu Curry Rice, a plant-based twist on the iconic Japanese dish that’s sure to satisfy vegetarians and meat lovers alike. This recipe features golden, crispy breaded vegetables like eggplant, zucchini, and carrot, fried to perfection and paired with a rich, aromatic curry sauce made with vegetable broth, curry powder, and a hint of soy sauce for umami depth. Served over a bed of fluffy white rice and garnished with fresh green onions, this meal strikes the perfect balance between hearty and wholesome. Ideal for weeknight dinners or special occasions, Vegetarian Katsu Curry Rice offers bold flavors, vibrant textures, and a crowd-pleasing presentation that will make it an instant favorite. Whether you're seeking vegetarian comfort food or exploring Asian-inspired recipes, this dish delivers irresistible flavor at every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Eggplant
- 1 medium Zucchini
- 1 medium Carrot
- 1 medium Onion
- 100 grams Flour
- 2 large Egg
- 150 grams Panko breadcrumbs
- 250 milliliters Vegetable oil
- 2 tablespoons Curry powder
- 2 tablespoons All-purpose flour
- 500 milliliters Vegetable broth
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1.5 cups Rice
- 3 cups Water
- 2 stalks Green onions
Instructions
Wash and prepare the vegetables by slicing the eggplant and zucchini into 1/4-inch rounds, peeling and slicing the carrot into thin strips, and chopping the onion finely.
Prepare three separate bowls: 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, ensuring they're fully coated.
Heat vegetable oil in a large pan over medium-high heat. Once hot, fry the breaded vegetables in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
In another pot, heat a small amount of vegetable oil over medium heat and sauté the chopped onion until translucent.
Stir in the curry powder and 2 tablespoons of flour, cooking for about 2 minutes.
Gradually add the vegetable broth, stirring constantly until the mixture thickens.
Season the curry with soy sauce, sugar, salt, and pepper, allowing it to simmer gently for 5-10 minutes.
In a separate pot, combine rice with water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is done.
To serve, place a portion of cooked rice on a plate, top with crispy fried vegetables, and generously ladle over the curry sauce.
Garnish with chopped green onions and serve immediately.
Nutrition Facts
Calories |
3908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.9 g | 320% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 148.2 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 11349 mg | 493% | |
| Total Carbohydrate | 374.5 g | 136% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 63.8 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 410 mg | 32% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3321 mg | 71% | |
*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.
