This Eggplant Katsu Curry is a plant-based twist on the traditional Japanese Katsu, using fried panko-breaded eggplant. The eggplant katsu is crispy on the outside, soft and satisfying on the inside and perfectly complements the comforting curry!
What is Katsu Curry?
Japanese curry dishes are my go-to at Japanese restaurants, they are so comforting and filling on colder days. Katsu Curry is a variation of Japanese curry topped with fried chicken cutlet. This vegan recipe uses eggplant as a plant-based alternative and fries it in a crispy panko crust. This creates a crispy and satisfying texture that goes well with the Japanese curry. I got the inspiration from The Foodie Takes Flight's Eggplant Katsu recipe.
To make the Katsu Curry, I use Japanese curry cubes which add the unique Japanese curry flavors while reducing the required time to make. The potato and carrot are simmered well in the broth, which has a soft texture and soaks up the curry sauce!
Previously I have made a variation of Tofu Katsu Curry here.
Eggplant Katsu Curry
I love using eggplants to make Katsu cutlets, they make a crispy & satisfying option while perfectly complementing the comforting curry.
The eggplants in this recipe are chopped until thin, then coated in a batter with:
- All-purpose flour
- Baking powder
- Water
- Salt
- Pepper
Then with panko breadcrumbs and fry until golden and crispy!
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Eggplant Katsu Curry
- Total Time: 40 minutes
- Yield: 4 people 1x
Description
A plant-based twist on the beloved Japanese Katsu Curry using eggplant katsu. The Eggplant is crispy and golden on the outside, yet soft on the inside. With a comfy Japanese curry base, this makes a warm and hearty meal!
Ingredients
Eggplant Katsu
- 1 eggplant
- ½ cup all-purpose flour
- 1 tbsp baking powder
- ⅓ cup water
- 1 tsp salt
- ¼ tsp black pepper
- 1 cup panko bread crumbs
Japanese Curry
- 1 onion
- 3 cloves garlic
- 1 thumb-sized ginger
- 2 Japanese curry cubes
- 500 ml water
- 2 carrots
- 3 potatoes
Serve
- rice
- sesame seeds
Instructions
Make the Eggplant Katsu
- Slice the eggplant into thin slices.
- In one bowl, mix the batter with all-purpose flour, baking powder, salt, black pepper and water. To another bowl, place the breadcrumbs.
- Dip each eggplant piece into the batter then coat with breadcrumbs, make sure to leave no bald spots.
- Shallow fry the eggplant in oil until golden brown and crispy, about 5 minutes then flip and fry on the other side.
Make Japanese curry
- Thinly slice the onion, garlic and ginger. Slice the potato and carrot into bite-sized cubes.
- In a pan, add the oil, followed by the onion, garlic and ginger pieces. Stir fry until translucent.
- Add in the potato and carrot cubes.
- Add the water and break the Japanese curry cubes apart, mixing them together.
- Simmer for 10 minutes until the vegetables are softened to your liking.
Serve the curry
- Serve the curry with some rice, topped with the Eggplant Katsu.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese
If you like this recipe, also check out:
- Japanese Tofu Katsu Curry
- Thai Coconut Chickpea Curry
- Thai Coconut Curry Ramen with Coconut Crusted Tofu
- Mango Coconut Curry
zidane says
very nice food katsu
Veggie Anh says
thank you so much!