Skip to Content

Katsu Curry

This Katsu Curry is made with simple ingredients, creamy, satisfying, and impressive. Using pantry staples that you might already have on hand makes things so much easier. It is naturally vegan and a keeper that the whole family will want a second bowl in no time – even pickiest kids or hubbies.

View on the ready Katsu Curry, decorated with some cilantro.

Curry recipes are one my favorites. You may already have enjoyed my Sweet Potato Curry, the Eggplant Curry, or my Massaman Curry with Roasted Potatoes.

All of them are extremely delicious and as always super easy to make, as you know it from me.

If you’re looking for more ideas, use the search bar and keep your appetite going.

Simple ingredients needed to make this Katsu Curry.

Why you should try this easy curry recipe

This Katsu Curry is the newest addition to the list of vegan curry recipes. This one will impress everybody.

What makes it so amazing is the combination of a mildly flavored sauce, fresh potatoes, and crunchy eggplant slices. 

My recipe comes with step by step pictures to make it even simpler for you and it is:

  • creamy
  • easy
  • satisfying
  • flavor packed
  • filling
  • budget friendly

First steps shown include frying of onions, carrots, and potato cubes.

What’s in this Katsu Curry sauce

I already mentioned that this comes with a mildly flavored sauce. This is something that makes this recipe suited to kids and adults alike, and also for those who area bit sensitive to spicy food.

All you need is a mild curry sauce and a bit of red curry paste.

Now, if you do like your curry with a bit more heat, you can use a more spicy base sauce or a little more red curry paste than I suggest in the instructions. 

In a second step, curry sauces are added to the pan and the potatoes are cooked in the sauce.

What you need for this Katsu Curry recipe

Let’s get to what the ingredients are for this recipe – all pretty basic ones that I guess you have at hand anyways:

  • potatoes
  • garlic
  • carrots
  • onions
  • red curry paste
  • mild curry sauce

 

  • water
  • eggplant
  • peanut oil
  • almond milk
  • Panko breadcrumbs
  • flour
  • oats

This Katsu Curry needs crunchy fried eggplant slices. First coat them in a dough of panko bread crumbs and oats.

How to make Katsu Curry

First, heat peanut oil in a pot or casserole. Add the diced onions, garlic, and carrots and fry for around 2 minutes. Give the potato cubes to the pan and dry for another two minutes.

Now it is time to mix all with the curry paste, mild curry sauce, and water. Season with and pepper and cook on medium heat for around 15 minutes with a lid on top. Stir frequently.

Note: If curry thickens too much during cooking, add a bit more water to the pot. This should be done in small batches of 1-2 Tbs at a time until desired consistency is reached and the potatoes are tender.

Frying the eggplant slices in some oil.

While curry is cooking prepare the fried eggplants. 

You will need two medium sized bowls. In one bowl, combine almond milk with flour and half of the breadcrumbs. Season with salt and pepper. In the other bowl, add oats, reserved panko breadcrumbs.

Now heat peanut oil in a pan. Dip eggplant slices first into the bowl with the milk mixture from both sides and then into the panko breadcrumb mix. Fry in the pan in hot oil for around 2 minutes from each side. 

After cooking, serve this Katsu Curry with rice and the eggplant slices.

After the curry is done and all eggplant slices are prepared, serve the Katsu Curry in bowls or on plates.

Garnish with breaded eggplants on top and maybe a little fresh cilantro.

It makes such a delicious curry for dinner, lunch, or meal prep. Everyone will come for more.

Golden curry, crunchy brown eggplant slices, and aromatic basmati rice make this an easy Indian dish everyone will love.

Pro tip: make ahead.

You can make this up to 3 days in advance and store it in the fridge.

Keep in mind though that the eggplants will not be as crispy as they are when done fresh.

I recommend to better make the potato curry in advance and prepare the eggplants fresh, when serving.

Easy and impressive this Katsu Curry is using simple ingredients, full of flavor, budget friendly and naturally vegan. A keeper that the whole family will love in no time. #vegan #dairyfree #vegetarian #glutenfree #dinner #lunch #mealprep #contentednesscooking #katsucurry

If you give this Katsu Curry a try, tag me on Instagram or Facebook.

Love seeing all your remakes as always.

Cheers, Florian.

View on the ready Katsu Curry, decorated with some cilantro.

Katsu Curry

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Katsu Curry is made with simple ingredients, creamy, satisfying, and impressive. Using pantry staples that you might already have on hand makes things so much easier. It is naturally vegan and a keeper that the whole family will want a second bowl in no time - even pickiest kids or hubbies.

Ingredients

  • 14 oz mild curry sauce
  • 1/2 cup water
  • 1 Tbs Red Curry Paste
  • 3 cloves garlic, minced
  • 3 medium sized potatoes, cubed
  • 1/2 cup carrots, sliced
  • 2 Tbs Peanut oil
  • 1 onion, diced
  • salt, pepper to taste

For the fried eggplant:

  • 1 medium eggplant, finely sliced
  • 1 cup flour (use gf If needed)
  • peanut oil for frying
  • 3/4 cup almond milk
  • 1/3 cup oats
  • 2 cups Panko breadcrumbs
  • salt, pepper to taste

Instructions

  1. Heat peanut oil in a pot or casserole. Add the diced onions, garlic, and carrots and fry for around 2 minutes. Give the potato cubes to the pan and dry for another two minutes.
  2. Now mix all with the curry paste, mild curry sauce, and water. Season with and pepper and cook on medium heat for around 15 minutes with a lid on top. Stir frequently.
  3. While curry is cooking prepare the fried eggplants. You will need two medium sized bowls. In one bowl, combine almond milk with flour and half of the breadcrumbs. Season with salt and pepper. In the other bowl, add oats, reserved panko breadcrumbs. Now heat peanut oil in a pan. Dip eggplant slices first into the bowl with the milk mixture from both sides and then into the panko breadcrumb mix. Fry in the pan in hot oil for around 2 minutes from each side.
  4. After the curry is done and all eggplant slices are prepared, serve the Katsu Curry in bowls or on plates, garnished with breaded eggplants on top.

Notes

If curry thickens too much during cooking, add a bit more water to the pot. This should be done in small batches of 1-2 Tbs at a time until desired consistency is reached and the potatoes are tender.

Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 318Total Fat: 12.9gSaturated Fat: 1.8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 119mgCarbohydrates: 50gFiber: 8.4gSugar: 9.3gProtein: 5.9g

 

Drunken Noodles
← Previous
Zuppa Toscana
Next →