Sugar-Free Katsu Curry Rice

Satisfy your craving for comforting Japanese flavors with this wholesome and guilt-free Sugar-Free Katsu Curry Rice. This recipe swaps traditional sugar-laden sauces for a naturally flavorful curry made with sautéed onions, garlic, and fresh ginger, perfectly balanced with hearty carrots and potatoes. Paired with crispy panko-coated chicken or tofu and fluffy brown rice, this dish is a healthier twist on a beloved classic. With gluten-free and vegan-friendly options, it’s easily customizable for a range of dietary needs. Perfect for meal preps or a cozy family dinner, this sugar-free katsu curry is a nourishing fusion of texture and taste that's sure to impress.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts or firm tofu, sliced
• 1.5 cups Brown rice
• 2 tablespoons Coconut oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 medium Carrots, peeled and sliced
• 1 medium Potato, peeled and diced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Curry powder
• 3 cups Vegetable or chicken broth
• 1 tablespoon Cornstarch
• 2 tablespoons Cold water
• 2 tablespoons Soy sauce (optional, for gluten-free use tamari or coconut aminos)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Panko breadcrumbs (use gluten-free if necessary)
• 1 Egg, beaten (omit for vegan and use a flax egg)

Directions

Step 1

Rinse the brown rice under cold water. In a pot, add 1.5 cups of rice with 3 cups of water. Bring to a boil, reduce heat, cover and simmer for about 30 minutes or until water is absorbed and the rice is tender.

Step 2

While the rice is cooking, heat 1 tablespoon of coconut oil in a large pot over medium heat. Add chopped onion, garlic, and ginger, sauté until the onion is translucent.

Step 3

Stir in the curry powder and cook for 1 minute until fragrant.

Step 4

Add the carrots, potato, and broth. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.

Step 5

In a small bowl, mix cornstarch with 2 tablespoons of cold water. Add to the pot to thicken the curry.

Step 6

Stir in soy sauce, salt, and pepper. Adjust seasoning to taste. Keep warm on low heat.

Step 7

For the katsu, if using chicken, place each breast between sheets of plastic wrap and pound until about 1/2 inch thick. For tofu, press to remove excess moisture and slice into steaks.

Step 8

Prepare an assembly line with a plate of panko breadcrumbs and a bowl with the beaten egg. Dip each piece of chicken or tofu in the egg, then coat evenly with breadcrumbs.

Step 9

In a skillet, heat remaining 1 tablespoon of coconut oil over medium-high heat. Cook the chicken or tofu for 3-4 minutes on each side, until golden and cooked through.

Step 10

To serve, slice the katsu into strips. Place a serving of brown rice on each plate, top with sliced katsu, and generously ladle over the curry. Enjoy!

Nutrition Facts

Serving size	(1926.0g)

Amount per serving	% Daily Value*
Calories	1774.2

Total Fat 46.7g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 355mg	0%
Sodium 11984.0mg	0%
Total Carbohydrate 230.3g	0%
Dietary Fiber 17.4g	0%
Total Sugars 17.7g
Protein 99.9g	0%

Vitamin D 42IU	0%
Calcium 254.6mg	0%
Iron 17.6mg	0%
Potassium 2452.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 23.0%

Carbs: 52.9%