Veganuary is the perfect time to explore the world of plant-based cuisine, and what better way to kick it off than with a comforting and flavorful Vegan Katsu Curry? This dish transforms a classic Japanese favorite into a guilt-free and satisfying meal.

Imagine crispy, golden-brown "chicken" cutlets made from tofu or seitan, breaded with panko crumbs for that signature crunch. These vegan katsu pieces are the heart of the dish, offering a delightful textural contrast to the smooth, rich curry sauce.

The curry sauce is where the magic truly happens. A medley of aromatic spices like turmeric, cumin, coriander, and ginger blend beautifully with coconut milk for a creamy, slightly sweet, and deeply savory flavor. We incorporate a variety of vegetables – carrots, potatoes, onions, and even bell peppers – to add sweetness, heartiness, and a boost of nutrients to every bite.

Serving the Vegan Katsu Curry over a bed of fluffy steamed rice is the traditional way to enjoy this dish. However, feel free to experiment with quinoa or brown rice for a healthier twist. Garnish with a sprinkle of sesame seeds and some thinly sliced scallions for added visual appeal and a touch of freshness.

This Vegan Katsu Curry is not only delicious but also incredibly versatile. It’s a great meal for busy weeknights, a potluck dish that will impress both vegans and non-vegans alike, or simply a comforting treat on a cold day. Plus, it’s packed with plant-based protein and fiber, making it a nourishing and satisfying choice. Embrace Veganuary and discover the incredible flavors of this plant-based Katsu Curry – you won't be disappointed!

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If you enjoy experimenting with the crispy, golden profiles of breaded proteins, there is plenty of room to branch out from this plant-based staple. For a different take on the classic, try incorporating aromatic Southeast Asian flavors by preparing a Thai-inspired fish katsu dish. If you are looking to balance comfort food with something a bit more unconventional, pairing a savory omelette with fried katsu is an effective way to transform your standard curry night into a hearty, multi-layered meal.

Key Ingredients

Aubergine: Sliced and coated in panko to serve as the crispy main protein element.
Coconut Milk: Provides the creamy, rich base for the katsu curry sauce.
Mild Curry Powder: Forms the aromatic spice backbone of the fragrant sauce.
Panko Breadcrumbs: Used to coat the aubergine slices for an essential crispy, golden texture.
Vegetable Stock: Acts as the liquid foundation for the curry sauce consistency.
Chickpea Flour: Mixed with oat milk to create the binding batter for the aubergine.

Elevate Your Katsu Curry Repertoire

Katsu Curry Bao Buns provide a creative, handheld way to enjoy crispy cutlets tucked into pillowy, steamed dough.
Layered beef katsu curry is ideal for those who prefer a richer, more substantial protein base that holds up well against a deep, spiced roux.
Air-fried katsu curry serves as a lighter alternative, offering that signature crunch while keeping the overall oil content in check.

Veganuary – Katsu Curry

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Ingredients: – 4-5

4 Tbsp vegetable oil2 Onion (finely diced)2 Garlic Clove, crushed3 Tbsp Ginger (grated)2 Tsp Tumeric4 Tbsp Mild Curry Powder2 Tbsp Plain Flour600ml Vegetable Stock200ml Coconut Milk3 Tsp Soy Sauce200g Panko Breadcrumbs70g Chickpea Flour 5-6 Tbsp Oat Milk150g Cornflour/Plain Flour1 Large Aubergine

Method

1. For the Katsu Curry sauce, soften the onions ginger and garlic in oil until fragrant. Add In the curry powder, turmeric and salt. Combine well and then add in your plain flour and cook for a couple minutes until well incorporated.2. Gradually add in your vegetable stock followed by Coconut Milk. Then add your soy sauce. Let your curry sauce simmer until it becomes a thick consistency. With a hand blender, blitz the onions to get a smooth consistency. If your curry is still a little thinner, let it simmer on medium to high heat until the curry is reduced.3. Slice your aubergine, cover in flour then chickpea batter and then panko breadcrumbs. Fry on medium until crispy and golden brown.4. Pair your katsu curry and crispy aubergine with steamed rice and enjoy!

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