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

Katsu Curry

  • Author: Contentedness Cooking
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Lunch, Dinner, Mealprep
  • Method: Cooking
  • Cuisine: Vegan, Vegetarian


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.



  • 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


  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.


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.


  • Serving Size: 1.5 cups
  • Calories: 318
  • Sugar: 9.3 g
  • Sodium: 119 mg
  • Fat: 12.9 g
  • Saturated Fat: 1.8 g
  • Unsaturated Fat: 10.0 g
  • Trans Fat: 0 g
  • Carbohydrates: 50.0 g
  • Fiber: 8.4 g
  • Protein: 5.9 g
  • Cholesterol: 0 g

Keywords: vegan curry, potato curry, Katsu curry, vegan, vegetarian, meal prep