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Dig into this plant-based Katsu and dive into crunchy breaded veggies paired with a smooth coconut curry sauce you won’t want to stop eating. Every bite’s got a satisfying crackle and an ultra-cozy flavor that hits those comfort food cravings with something lighter and totally vegan.
Once I whipped this vegan Katsu up at home it seriously became a regular request from my folks because they love how it checks all those boxes — crispy, creamy, big on flavor.
Irresistible Ingredients
- Coconut milk: makes every spoonful creamy and rich Go for the full-fat stuff for the best texture
- Vegetable stock: adds that savory kick Try a low-salt kind so you can control the saltiness
- All-purpose flour: helps thicken the sauce and forms the base of the batter Sift before using, so you don’t get lumps
- Curry powder: brings big flavor Make sure it’s fresh so the spices really shine
- Turmeric powder: gives a gorgeous golden color Use some that’s nice and bright, not faded
- Onion: sweetens the sauce Pick one that’s firm and free of green sprouting
- Garlic cloves: bring a sharp, savory hit Always go for fresh for maximum punch
- Carrot: adds some subtle sweetness Snag a plump and vibrant orange one
- Ginger root: gives it a zesty bite Grab a piece that feels heavy for its size
- Soy sauce: lifts everything with salty depth Pick a traditional-brewed bottle if you can
- Maple syrup: adds a hint of sweet to round everything out Real maple syrup is worth it
- Eggplant and sweet potato: these get crazy crisp under that coating Find hefty eggplants and firm sweet potatoes
- Black pepper, salt, coriander and cumin powder: crank up the batter’s flavor Freshly ground is always better
- Breadcrumbs: pile on that classic crunch The fresher the crumbs, the better
- Cornflakes: for extra snap Crush right before breading, so they stay light and crunchy
- Plant-based milk unsweetened: best for the batter Go with plain, no added sugar or flavors
Simple How-To
- Serve it all together:
- Spoon loads of curry sauce over steamy rice, then stack the crispy veggies on top Finish with any fresh extras you love
- Blend it all up:
- Once everything’s simmered, throw the sauce in a blender with coconut milk, maple syrup, and soy sauce Blend until super smooth Taste it – bump up soy or syrup if you want
- Simmer the sauce:
- Slowly pour in the stock a bit at a time, stirring up the flour Let it bubble gently 10–15 minutes till carrot’s super soft
- Heat up your spices:
- Add curry and turmeric and cook for just under a minute to wake up those flavors
- Sauté your aromatic veggies:
- While veggies are frying, cook garlic, onion, ginger, and carrot in a fresh hit of oil Stir till onions go soft and smell amazing—usually about 5–6 minutes
- Get frying:
- Pour good oil in a pan, heat to medium Sizzle a breadcrumb to test Toss in the breaded veggies Fry both sides until super golden Move onto paper towels when done
- Give veggies their crunch coating:
- Mix the cornflakes and breadcrumbs in a wide bowl Press every sticky veggie piece in so it sticks all over
- Coat your veggies:
- Take every veggie slice, dunk into batter so it’s totally covered
- Stir up the batter:
- Whisk together plant milk, flour, salt, pepper, cumin, and coriander until you’ve got a smooth, lump-free mixture
- Prep your sweet potato and eggplant:
- Wash the eggplant and peel the sweet potato Slice both into thick, half-inch coins for even cooking and a great look
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Best bit? The chunky cornflake crust! That crispy surprise is why my niece always begs for this meal on her birthday, plus she helps crunch them up by hand for topping duty
Smart Storage
For leftovers, keep the curry and battered veggies in their own airtight containers in the fridge for up to three days This trick keeps the coating crispy When ready, reheat veggies in a hot oven just a few minutes until crisp again The sauce comes back silky in a pan
Swap Ideas
No sweet potato or eggplant? Try thick slices of tofu, big mushrooms, or zucchini for a fresh mix Use tamari if you want it gluten-free Panko makes for even more crunch and there are gluten-free crumb options if you need
How to Serve
This plant-based Katsu shines with fluffy white rice or hearty brown rice for extra filling Try it with a simple salad of cucumber ribbons and greens Drizzle more curry on top and toss on some chopped green onions for a final touch
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Where It Comes From
Katsu curry is a top-tier Japanese comfort food—originally loaded with fried chicken or pork plus a thick, tasty sauce Here, everything’s swapped for plants but you still get all those layers of flavor and the best crispy bits It’s a fresh spin that honors the roots of the classic
Frequently Asked Questions About Recipes
- → How can I make the curry spicier?
If you want more heat, use a hotter curry powder or sprinkle in chili flakes as the sauce cooks.
- → Can I use different vegetables?
Go for it! Zucchini, pumpkin, even tofu work great and shake up the flavors and crunch.
- → What is the best way to achieve crispy breading?
For best crunch, dip veggies twice in batter and breadcrumbs, then fry them in hot oil until they're golden.
- → Is it possible to bake instead of fry?
Yep! Lay the coated veggies on a tray, spray a bit of oil over them, and bake at 220°C till they're crispy and brown.
- → How should leftovers be stored?
Pop the fried veggies and sauce in separate airtight containers and chill them in the fridge. They'll be good for three days.
- → What sides pair well with this dish?
Steamed rice is classic, but pickled veggies, cucumbers, or greens are awesome for a fresh touch.