Vegan Katsu Curry Rice
Indulge in the rich and comforting flavors of Vegan Katsu Curry Rice, a plant-based take on the beloved Japanese classic. This recipe features tender, golden-crisp eggplant katsu coated in panko breadcrumbs, served alongside fluffy Japanese short-grain rice and a velvety curry sauce that's bursting with flavor. The sauce combines hearty vegetables, creamy coconut milk, and a hint of sweetness from grated apple, all seasoned with aromatic curry and turmeric powders. Perfect for a cozy dinner or a decadent lunch, this vegan delight is not only satisfying but also a fantastic way to introduce Japanese-inspired vegan cuisine to your mealtime rotation. Ideal for meal prep, customizable with your favorite vegetables, and prep-to-table in just over an hour, Vegan Katsu Curry Rice is the ultimate comforting dish for any occasion!
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Ingredients
- 1.5 cups Japanese short-grain rice
- 2 cups Water
- 1 large Eggplant
- 0.5 cup All-purpose flour
- 0.5 cup Unsweetened plant-based milk
- 1 cup Panko breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
- 0 as needed Cooking oil spray
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Grated ginger
- 1 medium Carrot
- 1 medium Potato
- 2 tablespoons Curry powder
- 0.5 teaspoon Turmeric powder
- 1 small Apple
- 3 cups Vegetable broth
- 0.5 cup Coconut milk
- 2 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Directions
Step 1
Rinse the rice under cold water until the water runs clear. Combine rice and 2 cups of water in a medium saucepan, bring to a boil, reduce to low, cover and simmer for 15 minutes or until cooked. Remove from heat and let it sit covered.
Step 2
Slice the eggplant into thick disks, about 1/2 inch in thickness.
Step 3
Set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, the second with the plant-based milk, and the third with panko breadcrumbs.
Step 4
Coat each eggplant slice in flour, then dip in plant-based milk, and finally coat with panko breadcrumbs. Press the breadcrumbs into the slices to ensure they stick.
Step 5
Heat vegetable oil in a frying pan over medium heat. Shallow fry the breaded eggplant slices until golden and crispy on both sides, about 3-4 minutes per side. Drain on paper towels and set aside.
Step 6
To make the curry sauce, dice the onion, mince the garlic, and grate the ginger. Peel and dice the carrot and potato into small cubes. Peel and grate the apple.
Step 7
In a large saucepan, heat a light spray of oil over medium heat and sauté the onions until translucent, about 3-4 minutes.
Step 8
Add garlic, ginger, carrot, and potato. Cook for another 3 minutes, stirring occasionally.
Step 9
Mix in curry powder and turmeric, and cook for an additional minute until fragrant.
Step 10
Add the grated apple, vegetable broth, and coconut milk. Stir well and bring to a boil.
Step 11
Once boiling, lower the heat to a simmer. Cover and let it cook for 15 minutes until the vegetables are tender.
Step 12
In a small bowl, mix cornstarch with 2 tablespoons of water, then add it to the curry sauce while stirring constantly. Simmer for another 2 minutes until the sauce thickens.
Step 13
Stir in soy sauce and adjust seasoning with salt and pepper if needed.
Step 14
To serve, plate a portion of rice, top with crispy eggplant slices, and generously ladle the curry sauce over everything.
Nutrition Facts
| Serving size | (3166.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2654.9 |
| Total Fat 123.7g | 0% |
| Saturated Fat 18.8g | 0% |
| Polyunsaturated Fat 71.9g | |
| Cholesterol 4.5mg | 0% |
| Sodium 10773.2mg | 0% |
| Total Carbohydrate 356.7g | 0% |
| Dietary Fiber 42.3g | 0% |
| Total Sugars 75.6g | |
| Protein 49.0g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 474.5mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 4466.0mg | 0% |
Source of Calories