Vegetarian Katsu Curry

Indulge in the comforting and flavorful embrace of Vegetarian Katsu Curry, a plant-based twist on the Japanese classic that's sure to delight your taste buds. This dish features a medley of crispy, golden-breaded sweet potato, eggplant, and zucchini slices, all fried to perfection using panko breadcrumbs for that irresistible crunch. Paired with a rich and aromatic curry sauce made from sautéed onions, garlic, carrots, and a blend of curry spices, this recipe creates a perfect balance of textures and flavors. Served over a warm bed of fluffy rice and garnished with fresh cilantro, this vegetarian delight is both satisfying and nourishing. With just 30 minutes of prep and a total cook time of 45 minutes, this recipe is ideal for a comforting weeknight dinner or a meat-free meal that impresses.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 medium, peeled and cut into 1/2-inch thick slices Sweet potato
• 1 medium, sliced into 1/2-inch rounds Eggplant
• 1 medium, sliced into 1/2-inch rounds Zucchini
• 100 grams All-purpose flour
• 2 large, beaten Eggs
• 150 grams Panko breadcrumbs
• 250 milliliters, for frying Vegetable oil
• 1 large, finely chopped Onion
• 3 minced Garlic cloves
• 1 large, diced Carrot
• 2 tablespoons Curry powder
• 2 tablespoons All-purpose flour
• 500 milliliters Vegetable broth
• 2 tablespoons Soy sauce
• 1 tablespoon Honey
• 4 servings Cooked rice
• 2 tablespoons, chopped Cilantro

Directions

Step 1

Prepare the vegetables by slicing the sweet potato, eggplant, and zucchini into 1/2-inch thick slices.

Step 2

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 3

Coat each vegetable slice first in flour, then in egg, and finally in panko breadcrumbs. Ensure they are evenly coated.

Step 4

Heat vegetable oil in a large frying pan over medium heat. Fry the breaded vegetables in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels and set aside.

Step 5

In a large saucepan over medium heat, add a little oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and diced carrot, and cook for an additional 3 minutes.

Step 6

Stir in the curry powder and flour, cooking for 1-2 minutes until the flour is absorbed and the spices are fragrant.

Step 7

Gradually pour in the vegetable broth while continuously stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes until thickened.

Step 8

Add soy sauce and honey to the curry sauce, stirring until well combined. Adjust seasoning with salt or additional soy sauce if needed.

Step 9

Serve the crispy breaded vegetables over a bed of cooked rice, generously ladled with the curry sauce.

Step 10

Garnish with chopped cilantro before serving. Enjoy your vegetarian katsu curry!

Nutrition Facts

Serving size	(2881.9g)

Amount per serving	% Daily Value*
Calories	3697.8

Total Fat 123.4g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 63.8g
Cholesterol 375.9mg	0%
Sodium 10323.0mg	0%
Total Carbohydrate 570.4g	0%
Dietary Fiber 42.4g	0%
Total Sugars 86.5g
Protein 91.2g	0%

Vitamin D 82IU	0%
Calcium 478.7mg	0%
Iron 38.1mg	0%
Potassium 3959.9mg	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: 29.6%

Protein: 9.7%

Carbs: 60.7%