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
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
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