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Eggplant Katsu Curry

Eggplant Katsu Curry

  • Total Time: 40 minutes
  • Yield: 4 people 1x


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!


Units Scale

Eggplant Katsu

  • 1 eggplant
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/3 cup water
  • 1 tsp salt
  • 1/4 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


  • rice
  • sesame seeds


Make the Eggplant Katsu

  1. Slice the eggplant into thin slices.
  2. In one bowl, mix the batter with all-purpose flour, baking powder, salt, black pepper and water. To another bowl, place the breadcrumbs.
  3. Dip each eggplant piece into the batter then coat with breadcrumbs, make sure to leave no bald spots.
  4. 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

  1. Thinly slice the onion, garlic and ginger. Slice the potato and carrot into bite-sized cubes.
  2. In a pan, add the oil, followed by the onion, garlic and ginger pieces. Stir fry until translucent.
  3. Add in the potato and carrot cubes.
  4. Add the water and break the Japanese curry cubes apart, mixing them together.
  5. Simmer for 10 minutes until the vegetables are softened to your liking.

Serve the curry

  1. Serve the curry with some rice, topped with the Eggplant Katsu.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Japanese

Keywords: comfort food, curry, eggplant, fried food, japanese flavors, Japanese recipe

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